The Story: First of all, a gigantic thank you to Jordan Barendse who created my logo. He is a miracle worker. The site may change a little bit over the next few weeks until I get the colors and styles that I want. If you have any advice, feel free to let me know! You may think I am obsessed with Devil’s Food Cake Mix, and that may be true... But I have been trying out the idea of a hot chocolate cupcake and this one was just so simple and has worked the best. …

When I was younger, I used to eat chocolate like it was the only food option available. I would go into the pantry and sneak bites from the chocolate that my mom would use for champurrado. The cupc…

This light and fluffy Abuelita Chocolate Frosting is simply DELICIOUS. Creamy, yummy, and with a hint of cinnamon.

I posted a few more photos here. In them, you’ll see the Mexican Chocolate used in the cupcakes. It’s called Taza and I found it at Boutique Fabulous, which is a great little shop around the corner from my flat in Inman Square, Cambridge. Ingredients For the cupcakes 1 cups boiling water 1/2 cup semisweet chocolate, chopped fine (I use a food processor to make almost a powder) 1 1/2 cups all-purpose flour 1 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup butter…

A blog about food, family, faith, fun, homeschooling, and arts & crafts.

Mexican Hot Chocolate Bundt made with Abuelita Holy smokes! We are inching closer and closer to National Bundt Day on November 15th! It is ...

Switch up the classics this year with horchata cupcakes even Abuelita will enjoy. These cupcakes are made using The Scran Line’s Horchata cupcake recipe and ...

Cinnamon-sugar-swirled vanilla cupcakes topped with creamy cinnamon-swirled frosting... these snickerdoodle cupcakes always get rave reviews.

Hot cocoa and cupcakes! What a perfect combination of spicy, sweet, and yum!