I hadn’t made a full chocolate cupcake in a while so I was excited to try a new version. These are Mexican chocolate brownie cupcakes with chocolate covered sunflower seeds and white chocolate morsels frosted with Mexican chocolate buttercream.
To make them, start with the original recipe. I made the cupcakes sugar free by using Splenda instead of sugar, but that is absolutely optional. I added cocoa powder and cinnamon to the batter. I added chocolate covered sunflower seeds and white chocolate chips to the batter, too. Instead of milk, I used Mexican Chocolate coffee creamer for the liquid and, for some reason, the batter came out super smooth and velvety. You may have to bake them for an extra minute or two. Keep an eye on them.
Straight from the oven, they are super soft and creamy, like a lava cake. It will be very tempting to eat them all before frosting!
I frosted them with a Mexican chocolate buttercream and topped with more chocolate covered sunflower seeds.