MEXICAN CHOCOLATE CUPCAKES

http://cookienameddesire.com/mexican-chocolate-cupcakes-recipe/

MEXICAN CHOCOLATE CUPCAKES
Made these for Cinco De Mayo 2017.  Didn't do the witches hat part.  They crumbled for me - not sure why.  I baked in silicone with no liners. But they tasted super yummy!  Loved the frosting.

INGREDIENTS

• 5 oz dark or semisweet chocolate
• ⅓ cup Dutch processed cocoa powder
• ¾ cup hot brewed coffee (did hot chocolate)
• ¾ cup all-purpose flour
• ¾ cup granulated Dixie Crystals sugar
• ½ teaspoon salt
• ½ teaspoon baking soda
• ½ cup vegetable oil
• 2 large eggs, room temperature

Witch's Hats

• 12 small gingersnaps
• marshmallow (I used the recipe for homemade marshmallows divided in half)
• 5 oz semisweet chocolate
• candy bones (optional)

For the Mexican Chocolate Buttercream (used handheld mixer)

• 1 stick unsalted butter, room temperature
• ⅓ cup Dutch processed cocoa
• ¾ teaspoon ground cinnamon
• ¼ teaspoon, plus ⅛ teaspoon cayenne pepper (didn't add)
• pinch of salt
• 3½ cups powdered sugar (did 3 cups)
• 4 - 5 tablespoons heavy cream

1. Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners.
2. Mix together the chocolate, cocoa powder, and hot coffee together and stir until the chocolate is completely melted and the ingredients are well combined. Set aside to cool.
3. In a separate bowl, mix together the flour, sugar, salt, and baking soda together and set aside.
4. Add the oil and eggs to the chocolate mixture and whisk until well combined.
5. Stir the chocolate mixture into the flour mixture and mix until combined and there are no lumps. Do not overmix.
6. Pour the batter into the cupcake liners and bake for 18 - 20 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool completely.
7. Make the hats. Lay out the ginger snaps spaced evenly apart. Fill a piping bag fitted with a large round tip with unset marshmallow.
8. Pipe kisses on top of the gingersnaps. Allow the marshmallow to set for at least an hour or two.
9. Melt the chocolate for the hats and dip each into the chocolate. Shake off any excess. Leave on a parchment sheet to dry. Once dry, add a drop of chocolate to the hat and adhere a candy bone to it if desired.
10. Make the buttercream. Whip the butter until soft and creamy. Add the cocoa powder, cinnamon, cayenne pepper, and salt to the butter and mix well. The mixture will look dry and crumbly. Add the powdered sugar one cup at a time and mix well between each cup. Keep mixing the buttercream and drizzle in the heavy cream until the buttercream reaches a smooth, creamy consistency.
11. Fit a piping bag with a large round tip, then fill with the buttercream.
12. Pipe the buttercream onto the cupcakes. Top with the witch hats.

PUMPKIN CHEESECAKE PIE WITH GINGERSNAP CRUST

PUMPKIN CHEESECAKE PIE WITH GINGERSNAP CRUST
Yum!

1/2 c pecans
2 T sugar
1 cup gingersnap crumbs (approx 20 cookies)
5 T unsalted butter (melted)
1# cream cheese (room temp)
2/3 c brown sugar (packed)
1/2 c sour cream (room temp)
1 c canned solid-pack pumpkin
3 eggs (room temp)
1 tsp found cinnamon
pinch of ground cloves
pine of ground ginger
Pecan halves, for garnish

Preheat oven to 325.  In food processor, combine pecans and sugar until finely chopped about 20 seconds.  Pour into large bowl, add gingersnaps crumbs and mix.  Pour in butter and stir well to combine.  Turn mixture into 10" pie dish (or springfoam) and press evenly against bottom and sides to form crust.  Bake for 10 minutes.  Set aside to cool. 
*leave oven on*
In large bowl, beat cream cheese and brown sugar until soft and well blended.  Stir in sour cream and pumpkin.  Gradually beat in eggs, one at a time, add cinnamon, cloves and ginger.  Place pie dish on baking sheet and pour in filling.  Bake in middle of oven for 45 minutes or until filling is set.  Let cool on rack.  Arrange pecan halves around edge of pie.