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Mexican-Inspired Chocolate Cupcakes

Feel the love in these Mexican-Inspired Chocolate Cupcakes ❤️ Don’t miss Sam Claflin in Book of Love, available now on Amazon Prime Video.

Tasty Team
84% would make again
Mexican-Inspired Chocolate Cupcakes


for 12 cupcakes

  • 1 cup all purpose flour (125 g)
  • ⅓ cup cocoa powder (35 g)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup brown sugar (200 g)
  • ½ cup vegetable oil (240 mL)
  • ½ cup buttermilk (120 mL)
  • 1 tablespoon tamarind paste
  • 1 teaspoon vanilla extract
  • ⅓ cup dark chocolate (65 g), chopped

Meringue topping:

  • 4 egg whites
  • ¾ cup sugar (150 g)
  • ¼ teaspoon cream of tartar, (or xanthan gum), optional


  • dark chocolate, for grating
  • cinnamon stick, for grating
  • Red and green sprinkle

Nutrition Info

  • Calories 285
  • Fat 14g
  • Carbs 34g
  • Fiber 1g
  • Sugar 23g
  • Protein 6g

Estimated values based on one serving size.


  1. Preheat your oven to 350 degrees. Begin by making your cupcakes. In a mixing bowl, whisk together the flour, cocoa powder, cinnamon, baking powder, and salt to evenly combine. In a separate bowl, whisk together the eggs, sugar, oil, buttermilk, tamarind, and vanilla extract to evenly combine. Then, add the dry ingredients to the wet bowl and whisk just until the mixture comes together evenly. Fold in the chopped chocolate, then divide the mixture evenly amongst 12 paper-lined muffin tins. Place the filled baking cups into muffin tins or onto a sheet tray, then place in the oven to bake for 19 - 21 minutes, or until a sharp knife comes out clean when testing the cupcake. Remove cooked cupcakes and allow them to cool completely.
  2. While the cupcakes cool, make your meringue. In a heatproof bowl, whisk the egg whites, sugar, and cream of tartar together evenly. Place the bowl over a pot of gently simmering water and whisk well for 2 minutes to fully dissolve the sugar into the mixture. Remove from the heat then start to whip the egg white mixture. Using a hand mixer (or transfer to a stand mixer with the whisk attachment) whisk the egg white mixture on high for 9 - 10 minutes, or until glossy and stiff peaks form. Transfer the whipped meringue to a piping bag fitted with your choice of shaped tip. When the cupcakes have cooled, begin piping your cupcakes. Garnish with extra shaved chocolate on top, freshly grated cinnamon, and some red or green sprinkles. Enjoy!
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Mexican-Inspired Chocolate Cupcakes