Mayan Chocolate Cupcakes with Cocoa-Cinnamon Buttercream Recipe
Ready for a cupcake adventure? These Mayan Chocolate Cupcakes with Cocoa-Cinnamon Buttercream are the perfect blend of rich chocolate, bold spices, and creamy frosting that bring the flavor and warmth of Mexican-inspired treats straight to your kitchen. A touch of cayenne adds an unexpected but delightful kick, while a dreamy cocoa-cinnamon buttercream ties it all together. If you want a cupcake that stands out, bursts with personality, and satisfies every chocolate craving, you’re in for a treat!
Ingredients You’ll Need
Gathering your ingredients for these Mayan Chocolate Cupcakes with Cocoa-Cinnamon Buttercream is a breeze, and each one has a special role in crafting the cupcakes’ irresistible taste and beautiful texture. While some are pantry staples, a few bring a splash of excitement that turns this dessert into something truly memorable.
- All-purpose flour: Gives structure to the cupcakes for a soft yet sturdy crumb.
- Unsweetened cocoa powder: Deepens the chocolate flavor and creates that signature dark color.
- Baking soda: Helps the cupcakes rise for a perfectly fluffy texture.
- Salt: Enhances all the flavors, especially the chocolate and spices.
- Ground cinnamon: Adds warmth and just enough subtle spice to echo the Mexican inspiration.
- Cayenne pepper: Offers an exciting hint of heat – adjust to your preference for more or less kick.
- Granulated sugar: Sweetens and balances the bitterness of cocoa and spice.
- Brown sugar: Adds depth, moisture, and a gentle caramel undertone.
- Vegetable oil: Keeps the cupcakes soft, moist, and deliciously tender.
- Large eggs: Bind everything together and contribute to the cupcakes’ airy structure.
- Buttermilk: Adds tang and helps create a tender, tender crumb.
- Vanilla extract: Rounds out the flavors with a creamy, aromatic touch.
- Unsalted butter (for buttercream): The foundation of your frosting, ensuring it’s rich and smooth.
- Powdered sugar (for buttercream): Sweetens and creates a luxuriously silky texture.
- Unsweetened cocoa powder (for buttercream): Doubles the chocolate decadence in your frosting.
- Ground cinnamon (for buttercream): Adds a final pop of spicy warmth in every swirl.
- Milk or cream (for buttercream): Thins the frosting to the perfect consistency for piping or spreading.
- Vanilla extract (for buttercream): Elevates the cocoa-cinnamon flavors and smooths out the taste.
- Pinch of salt (for buttercream): A little goes a long way in making the frosting more flavorful and balanced.
How to Make Mayan Chocolate Cupcakes with Cocoa-Cinnamon Buttercream
Step 1: Prepare Your Baking Equipment
First, preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with your favorite paper liners. This ensures your cupcakes bake evenly and release easily for that bakery-shop look right at home.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, cinnamon, and cayenne pepper. The aroma at this stage gives a tiny tease of what’s to come, and incorporating the spices and leavening now guarantees even distribution throughout every cupcake.
Step 3: Whisk Together Wet Ingredients
In another bowl, mix the granulated and brown sugar, oil, eggs, buttermilk, and vanilla extract. The blend of sugars creates richness, while the oil and buttermilk keep the cupcakes supremely moist—essential for the best Mayan Chocolate Cupcakes with Cocoa-Cinnamon Buttercream.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture. Stir just until everything is combined—be careful not to overmix, as this can make the cupcakes tough. The batter will be thick and deeply chocolatey with subtle spice notes throughout.
Step 5: Fill and Bake
Divide the batter evenly among your lined muffin cups, filling each about three-quarters full to allow enough room for a perfect rise. Bake for 16–18 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack to protect that lovely crumb.
Step 6: Make the Cocoa-Cinnamon Buttercream
Beat the softened butter until creamy and light. Add powdered sugar, cocoa powder, cinnamon, and a pinch of salt; beat on low until incorporated. Add the vanilla and milk gradually, increasing the speed and beating until the mixture is fluffy and perfectly spreadable. The result is a buttercream that’s rich, smooth, and packed with bold cocoa-cinnamon flavor.
Step 7: Frost and Finish
Once your cupcakes are totally cool, pipe or generously spread the cocoa-cinnamon buttercream on top. This is the crowning glory—every swirl is a promise of that Mayan magic!
How to Serve Mayan Chocolate Cupcakes with Cocoa-Cinnamon Buttercream
Garnishes
Take your cupcakes to the next level by adding a sprinkle of chili salt for a punch of color and heat, or finish with chocolate shavings for a gourmet touch. If you like extra spice, a dusting of cinnamon or a pinch of cayenne dusted on top is an irresistible twist.
Side Dishes
Pair these cupcakes with fresh fruit—think slices of mango, pineapple, or strawberries—for a refreshing contrast to the rich chocolate and spice. A scoop of vanilla or cinnamon ice cream alongside a warm cup of Mexican hot chocolate creates a true fiesta of flavors.
Creative Ways to Present
If you’re making these for a special occasion, arrange the Mayan Chocolate Cupcakes with Cocoa-Cinnamon Buttercream on a colorful platter, tuck in cinnamon sticks or edible flowers between them, or pop them into themed cupcake wrappers for a festive look. Mini cupcake versions make for delightful party bites and will have everyone coming back for seconds!
Make Ahead and Storage
Storing Leftovers
Keep your frosted cupcakes in an airtight container in the fridge. The flavors deepen overnight, making them even more irresistible the next day. For the best texture, let them come to room temperature before serving so the buttercream returns to its dreamy softness.
Freezing
You can freeze Mayan Chocolate Cupcakes with Cocoa-Cinnamon Buttercream either frosted or unfrosted. Wrap individual cupcakes in plastic wrap and tuck them into a freezer-safe container. When ready to enjoy, simply thaw overnight in the refrigerator, then allow them to reach room temperature before serving.
Reheating
If you love the experience of slightly-warmed cupcakes, pop them (unfrosted) in a microwave for 5–10 seconds. For frosted cupcakes, let them reach room temperature naturally; this keeps the buttercream smooth and prevents melting.
FAQs
Can I make the cupcakes without the cayenne pepper?
Absolutely! If you prefer no heat, simply leave out the cayenne. The cupcakes will still be rich and flavorful with chocolate and cinnamon leading the way.
Is there a substitute for buttermilk?
If you don’t have buttermilk, make a quick substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk. Let it sit for 5 minutes and use as directed.
Do the cupcakes taste very spicy?
The cayenne offers just a gentle warmth that enhances the chocolate, not an overpowering heat. You can adjust the amount to taste, so feel free to start small and add more if your crowd loves a little extra spice!
Can I use Dutch-process cocoa powder instead of natural?
Yes! Dutch-process cocoa powder will give a deeper, earthier chocolate flavor and a darker color, which works beautifully in this recipe. Either type Dessert.
How long will the frosted cupcakes last?
Stored well in the refrigerator, these cupcakes stay moist and tasty for up to four days. Always let them come back to room temperature for the best flavor and texture before serving.
Final Thoughts
Every bite of these Mayan Chocolate Cupcakes with Cocoa-Cinnamon Buttercream bursts with chocolatey depth, spice, and a luxurious swirl of frosting—truly a dessert that’s both exciting and comforting. Don’t hesitate to give this recipe a try; it’s a special treat that’s sure to have everyone asking for seconds!
Print
Mayan Chocolate Cupcakes with Cocoa-Cinnamon Buttercream Recipe
- Total Time: 38 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the rich and spicy flavors of Mayan Chocolate Cupcakes topped with a decadent Cocoa-Cinnamon Buttercream. These Mexican-inspired treats are perfect for anyone who loves a hint of heat in their desserts.
Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
- ⅛ tsp cayenne pepper
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- ½ cup buttermilk
- 1 tsp vanilla extract
For the Buttercream:
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar
- ¼ cup unsweetened cocoa powder
- 1 tsp ground cinnamon
- 1–2 tbsp milk or cream
- ½ tsp vanilla extract
- pinch of salt
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare cupcake batter: In a large bowl, whisk together flour, cocoa powder, baking soda, salt, cinnamon, and cayenne pepper. In another bowl, combine sugars, oil, eggs, buttermilk, and vanilla. Gradually add dry ingredients to wet mixture and stir until just combined.
- Bake: Divide batter among muffin cups and bake for 16–18 minutes until a toothpick inserted comes out clean. Cool on a wire rack.
- Make buttercream: Beat softened butter until creamy. Add powdered sugar, cocoa powder, cinnamon, and salt. Incorporate vanilla and milk until desired consistency. Beat on high speed until light and fluffy.
- Frost cupcakes: Pipe or spread buttercream onto cooled cupcakes.
Notes
- Adjust cayenne to taste for more or less heat.
- Pair with chili salt or chocolate shavings for garnish.
- Store frosted cupcakes in the fridge but bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
