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Cupcakes Mexican Style ~ Chocolate and Cajeta Recipe

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This recipe for Cupcakes Mexican Style ~ Chocolate and Cajeta is from Home Cookin with Navy Moms, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cupcake ingredients:
1/2 cup unsalted butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup cocoa powder
1/2 cup hot water
3/4 cup cajeta or dulce de leche

Ganache ingredients:
1 cup heavy whipping cream
14 oz heavy whipping cream
2 tablespoons sugar
1 tablespoon unsalted butter
Directions:
Directions:
To prepare the cupcakes: Place oven rack in the center position. Preheat oven to 350 degrees. Butter the cupcake molds. In the mixer, cream the butter and sugar together until soft and creamy. Add the egg and vanilla extract and mix until well combined In a separate bowl, add flour, baking soda and salt. Mix it up and add it to the butter mixture. Pour the buttermilk and continue beating. In a small bowl, combine hot water and cocoa powder and stir into the mix, beat until combined. Pour the batter into the cupcake molds. Bake for 20 to 25 minutes, until the cupcakes rise, are cooked and tanned on top. Transfer to a wire rack and let them cool completely. Using a paring knife, cut a 1-inch piece from the top of each cupcake. Save the cut pieces. Fill each hole with one tablespoon cajeta and replace the cut-out pieces. Top the cupcakes with the chocolate ganache. To prepare the ganache: Mash the butter until it's creamy and has no lumps. Heat the chopped chocolate in a double boiler water bath and let it melt. Warm the heavy whipping cream slightly. Slowly fold the whipping cream into the melted chocolate. Finish off the ganache by folding in the softened butter and adding sugar until everything is well combined.

 

 

 

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