(Ancient, Powerful, Spicy, Sought-After. Those are some of the things that come to mind when I think about mexican chocolate.
And because chocolate is so deeply rooted in the history and culture of Mexico, it seemed like the perfect thing to wrap up my Cinco de Mayo posts this year.
It's the delicate and unique blend of sweet and spicy that transforms the typical chocolate we all know and love into something mysterious. I really wanted to replicate those flavors in a muffin. It was my first experiment with this recipe, and they came out good, but I'm not entirely happy with it yet.
Since they were good I'll post it anyway- I just think with some tweaking they'll probably get better.
Mexican Chocolate Muffins:
1 1/4 Cup Flour
1/4 Cup Coco Powder
1/4 Cup Sugar
2 Teaspoons Baking Soda
Half Teaspoon Salt
1/4 Teaspoon Chipotle Powder
1 Teaspoon Cinnamon
Half Cup Unsweetened Applesauce
Half Cup Milk (I use nonfat)
1 Tablespoon Canola Oil
4 oz Bittersweet Chocolate (60% cacao)
Mix all the ingredients except for chocolate in a large mixing bowl. Melt 2 oz of the dark chocolate and mix into batter. Chop the other half of the bar into chunks and mix into batter.
Don't over-stir. The batter will be very thick, light and airy. Almost like a mousse.
Bake at 350 degrees for 15 minutes to make 6 large muffins.
(Recipe would yield 12 regular muffins or 24 minis. Reduce baking time.)
Update: I've bene nibbling at one of these all morning and I think there are two things I'd change. First I'd use bigger or different chocolate chunks. Most of them melted during baking, but anywhere they were large enough to stay intact they provide a nice bite of actual chocolate which tastes fantastic! I intended there to be chunks of chocolate and it definitely makes a difference so next time larger chunks (or I'd just use chocolate chips instead). The second change is to maybe try a little less cinnamon. I'm not entirely sure about this change though! Some bites I think yes definitely less cinnamon, other bites I'm ok with whats in there.