4 years ago, I was living in Mexico City and was sitting at my desk when suddenly it felt like the building was swaying … I had no idea what was happening, and for a moment I thought it was just me fainting. But then people were screaming and hiding under desks to protect themselves.
That moment was the first earthquake I experienced, and I was devastated. Until that point, I didn’t know what it meant to live in a country where natural disasters are somehow daily fare, and you just have to live with it.
Last week it hit Mexico City again. a 7.1 magnitude earthquake killed more than 200 people and toppled dozens of buildings.
I still feel strongly connected to Mexico and the people who live there. fortunately, all my friends and their families are safe nevertheless all around the country there is help needed.
Therefore I decided to dedicate this week’s little baking project (see charity for more info) to the people in Mexico. I baked some Mexican hot chocolate cupcakes. They are spiced with cinnamon and chili powder – just as you would drink your hot chocolate in Mexico.
Donations will go to Cruz Roja Mexicana. They provide shelter, food, etc. to the people impacted by the earthquake. If you’d like to help as well you can donate money here – remember even a tiny amount goes very far.
My thoughts and prayers are with the people in Mexico, and I feel more grateful than ever for living in a country that is not threatened by natural disasters like hurricanes or earthquakes.
Love,
Marion
Mexican hot chocolate cupcakes
These cupcakes are spiced with chili and cinnamon and taste like a cup of hot chocolate from Mexico. Recipe adapted from Cupcake Jemma.
Ingredients
- For the cupcakes
- 35g ground almonds
- 170g organic plain flour
- 5g baking powder
- ½ teaspoon baking soda (natron)
- 1 pinch of salt
- 150g sugar
- 35g cocoa powder
- 1 teaspoon chili powder (or cayenne pepper)
- 1 teaspoon cinnamon
- 250g unsalted butter, softened
- 4 large organic free-range eggs
- ½ teaspoon vanilla extract
- 3 tablespoons whole milk
- For the buttercream icing
- 180g dark chocolate (70%)
- 1 teaspoon chili powder (or cayenne pepper)
- 1 tablespoon cinnamon
- 300g unsalted butter, softened
- 300g icing sugar
- 4 tablespoons whole milk (optional)
Directions
- Step 1 Preheat oven to 170°C and line two muffin tins with paper cases.
- Step 2 Mix flour, baking powder, baking soda, salt, sugar, cocoa powder, chili powder and cinnamon and sift in a large bowl. Add the ground almonds and mix everything with an electric mixer.
- Step 3 Add the butter and eggs and beat for a minute. Add the milk and vanilla extract and beat for another minute.
- Step 4 Fill the muffin tins two-thirds full with mixture and bake for 20 minutes, or until they spring back when touched.
- Step 5 Transfer to a wire rack after 5 minutes and let cool completely.
- Step 6 For the icing, melt the chocolate in a bowl over a pan of simmering (not boiling) water. Add chili powder and cinnamon and set aside to cool for 5-10 minutes.
- Step 7 Beat the butter with an electric mixer for 5 minutes. Sift the icing sugar into the bowl and beat for another 5 minutes. Add milk if the buttercream is too stiff.
- Step 8 Slowly pour the melted chocolate and beat until the chocolate is well incorporated.
- Step 9 Once the cupcakes are cool, fill a piping bag with the icing and decorate them.
