Comments on: Mexican Hot Chocolate Cupcakes

By: Susanne

Susanne — Mon, 26 Jul 2010 21:24:19 +0000

Great recipe! We love these…such a wonderfly complex flavor.

Mine were crumbly, and I’m wondering how to avoid this. I’m baking at altitude (7000 feet), but doubt that was the problem. Do you have any ideas? The flavor was outstanding.

By: Emily

Emily — Wed, 14 Jul 2010 12:07:33 +0000

Thank you so much! I’ll definitely make them again before I leave Beijing.

By: Lindsay

Lindsay — Fri, 09 Jul 2010 04:23:46 +0000

If you can’t find almond meal or can’t make finely ground almonds, any sort of ground nut or nut flour would work. If not, just substitute it with more flour and maybe a bit of extra almond extract to make up for the flavor, cupcakes will still be delicious!

By: Emily

Emily — Tue, 06 Jul 2010 07:10:44 +0000

Hi, thanks for the amaaaazing website and recipes! I made the espresso cupcakes and they were a big hit, but I discovered that one of my friends can’t have coffee in any form, so I made a ton of these Mexican hot chocolate cupcakes for her. They were fabulous, and vanished very, very quickly :)

My question is: What’s best to substitute for almond meal? I can’t make me own, because I have neither a blender nor a mortar and pestle, nor can I find almond butter anywhere even remotely close to where I live (which is in the Northern suburbs of Beijing).

Thank you so much!

-E

By: Lindsay

Lindsay — Sun, 04 Jul 2010 00:05:55 +0000

Apologies Jay, there is no cream cheese in this frosting. I’ve updated the instructions. Should be accurate now!