Día De Los Muertos Cupcakes

Flour & Fame
by Flour & Fame
12 Cupcakes
45 min

These Día de los Muertos inspired cupcakes are the perfect chocolate cupcake to make this holiday season! The base is a Mexican spiced chocolate cupcake with cinnamon and a dash of cayenne pepper that offer a unique, bold flavor. There is just enough spice in these cupcakes that create a nice kick without overpowering the chocolate. To help balance out these flavors, these cupcakes are topped with a spiced vanilla buttercream made with ground cinnamon, cloves and nutmeg. Finally, to amp up the theme, I like to melt white chocolate and hand pipe Día de los Muertos skulls for decoration. They're super cute to make and are a great activity for the kids!

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Día De Los Muertos Cupcakes
Recipe details
  • 12  Cupcakes
  • Prep time: 25 Minutes Cook time: 20 Minutes Total time: 45 min
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  • ¾ cup | Coffee (freshly brewed)
  • ⅓ cup | Cocoa Powder
  • 5 ounces | Dark Chocolate Chips
  • ¾ cup | All-purpose Flour
  • ¾ cup | Granulated Sugar
  • ½ teaspoon | Baking Soda
  • ½ teaspoon | Ground Cinnamon
  • ¼ teaspoon | Cayenne Pepper
  • ½ teaspoon | Kosher Salt
  • 2 large | Eggs (room temperature)
  • ½ cup | Vegetable or Canola Oil
  • 1 teaspoon | Vanilla Extract
  • 3 sticks | Unsalted Butter (room temperature)
  • 1 teaspoon | Vanilla Extract
  • 3 ½ cups | Confectioners’ Sugar
  • ½ teaspoon | Ground Cinnamon
  • ¼ teaspoon | Ground Cloves
  • ¼ teaspoon | Ground Nutmeg
  • 6 ounces | White Chocolate Baking Chips
  • A few dashes | Food Coloring (assorted colors)

Line a 12-cup muffin pan with muffin cups or cut out 12 large squares from parchment paper to create your own muffin cups. Set aside.
Preheat oven to 350° F and place rack in the center of the oven.
Brew a cup of hot coffee. Mix hot coffee, cocoa powder and dark chocolate chips in a heat-resistant bowl. Mix until completely melted and set aside to cool.
Sift flour, sugar, baking soda, cinnamon and cayenne pepper in a medium mixing bowl. Add salt, mix and set aside.
Using a stand mixer with a paddle attachment or a hand mixer, combine eggs, oil and vanilla. With mixer on, slowly stream in the melted chocolate mixture until combined. Add dry ingredients and mix on low speed until just combined. Use a rubber spatula to ensure all ingredients at the bottom and around the edges are incorporated.
Evenly distribute batter between 12 prepared muffin cups filling about ¾ of the way full. Bake for 10 minutes. Rotate pan and bake for an additional 8-10 minutes, until a toothpick comes out clean. Allow cupcakes to slightly cool for 5 minutes before turning out onto wire rack. Leaving hot cupcakes in the muffin pan too long will trap moisture and could result in a soggy cupcake. Let cool at room temperature or place in fridge.
Make the frosting by beating the room temperature butter in a stand mixer with a paddle attachment or a large bowl with a hand mixer until light and fluffy, about 3 minutes. Add the vanilla and continue beating for about 1 minute. Slowly add in the confectioners’ sugar until mostly mixed. Increase speed, scraping down the sides of the bowl until smooth and creamy. Add cinnamon, cloves and nutmeg and mix until blended, but don’t overwhip. Set aside.
If making decorations, place white chocolate in a heat-proof bowl set over a pot of simmering water with the heat on the lowest setting. You shouldn’t need more than 2-inches of water and want to ensure the bottom of the bowl is not sitting in the water. Stir white chocolate frequently until melted. Add half of the melted white chocolate into a pastry bag and hand pipe mini skulls onto parchment paper. Divide the remaining half into thirds and mix with desired food colors to decorate the skulls. Let cool until hardened.
Frost cupcakes and garnish with Día de los Muertos decorations.
Store leftovers in airtight container at room temperature.
Flour & Fame
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