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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 171.8
  • Total Fat: 5.7 g
  • Cholesterol: 30.3 mg
  • Sodium: 47.3 mg
  • Total Carbs: 28.1 g
  • Dietary Fiber: 1.4 g
  • Protein: 3.2 g

View full nutritional breakdown of Mexi - Late Cupcakes calories by ingredient
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Mexi - Late Cupcakes

Submitted by: JO_JO_BA

Introduction

Adapted from Rebecca Rather's recipe, these are heady with cinnamon and good vanilla and deliciously tender with the buttermilk. The oats give these cakes a great texture without being overwhelming. Any garnish works well with this cake, I used a plain buttercream and swirled it on up for effect! Adapted from Rebecca Rather's recipe, these are heady with cinnamon and good vanilla and deliciously tender with the buttermilk. The oats give these cakes a great texture without being overwhelming. Any garnish works well with this cake, I used a plain buttercream and swirled it on up for effect!
Number of Servings: 12

Ingredients

    1/3 cup butter
    1/4 cup cocoa powder
    1/3 cup water
    1/2 cup granulated sugar
    1/4 cup dark brown sugar
    1 egg
    1/4 cup buttermilk
    2 tbsp vanilla
    1 1/2 cups all purpose flour
    1/2 cup rolled oats
    1/2 tsp baking soda
    1 tsp cinnamon
    pinch cayenne pepper
    pinch salt

Directions

Preheat oven to 350. Grease 12 muffin cups.
Melt butter and whisk in the cocoa.
Add water, stirring until smooth then remove from heat.
Stir sugar, eggs, buttermilk, and vanilla in until thoroughly blended.
Mix together flour, oats, baking soda, cinnamon, cayenne and salt.
Stir into the cocoa mixture and whisk until just combined (it will be a little bit lumpy).
Fill tins almost all the way full.
Bake for 20 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user JO_JO_BA.






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