Preheat the oven to 350 degrees f.

Mexican hot chocolate frosting recipe. Web 2 tablets ibarra mexican chocolate* (3.3 oz each), broken into small pieces. Place the chocolate chips, liqueur, cinnamon, vanilla, nutmeg, and cayenne in a large mixing bowl. Simply make the cocoa, let it cool, and then store it in the refrigerator in an airtight container for up to 4 days.

Step 2, mix the flour, granulated sugar, cocoa, chipotle powder, baking powder. Web 2 cinnamon sticks are preferred, but if not, use 2 teaspoons of cinnamon powder. Web hot chocolate cupcakes are topped with a cinnamon flavored mexican hot cocoa frosting and a smidge of fluffy, toasted marshmallow buttercream so that you'll get that rich hot chocolate flavor in each decadent bite.

Repeat with remaining milk and chocolate. Step 2 remove and discard the cinnamon sticks, then add the cocoa, vanilla, chilli powder and sugar. Web instructions in a mixing bowl, whip the butter.

Web top with the second layer. Mexican hot chocolate can be made ahead of time, which can be great when entertaining. It is okay if this frosting gets messy and full of crumbs.

Add vanilla and mix on medium speed while drizzling. To prepare the cupcake batter: 2 nestle abuelita authentic mexican hot chocolate drink tablets.

When ready to serve, reheat it gently on the stovetop. Mix into cocoa mixture ⅓ at a time. Web instructions place softened butter into mixing bowl.