How to Make Taza Mexicano Guajillo Cupcakes With Whipped Ganache

Step-by-Step Guide

1. 1

   Step 1: Preheat the oven to 350ºF/180ºC.

   Place a bowl with a lip wider than the saucepan over the steaming water.
   
   Add coarsely chopped Mexicano Guajillo to the bowl and stir gently until fully melted.
   
   Note that the Mexicano discs will not melt as smoothly as some other chocolates and may seem slightly grainy.
   
   Remove from heat and set aside, taking care not to allow any water to enter the bowl. , Whisk in the masa harina or cornflour, cinnamon and chili powder, if using. , Add the piloncillo or brown sugar, oil, vanilla extract and sea salt.
   
   Whisk vigorously for about one minute. , Add melted Mexicano Guajillo to the batter and whisk until well combined.
   
   Scoop into a prepared cupcake pan or pour into prepared cake pan.
   
   For cupcakes, bake 20 minutes or until a toothpick inserted in the middle comes out clean.
   
   For cake, bake 35-40 minutes.
   
   Cool on a wire rack for 5-10 minutes before turning cake out of the pan or removing cupcakes.
   
   Allow cake to finish cooling completely before frosting with whipped ganache and sprinkling with cocoa nibs or chopped cacao bean. ,
2. 2

   Step 2: Fill a medium-sized saucepan less than halfway with water and bring to a simmer.

   Stir in the agave syrup and vanilla and immediately pour over the chopped chocolate.
   
   Let stand for 30 seconds.
   
   Add cinnamon and sea salt, stirring until mixture is smooth and consistent in color and texture.
   
   Scrape down sides as needed to fully incorporate all ingredients.
   
   Let stand at room temperature until mixture has thickened. , Use frosting promptly or it will become stiff and hard to work with.
   
   If making ahead of time, the frosting can be stored and beaten until soft just prior to use. ,
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   Step 3: Reduce heat so water is steaming but not boiling.

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   Step 4: In a medium-sized bowl

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   Step 5: sift the all purpose unbleached flour

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   Step 6: Dutch processed cocoa powder

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   Step 7: baking powder and baking soda.

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   Step 8: In another medium-sized bowl

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   Step 9: whisk the unsweetened soya milk and lemon juice together until mixture has thickened and is foamy.

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    Step 10: Pour the wet mixture into the dry and whisk until smooth.

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    Step 11: Place finely chopped Taza chocolate in the bowl of a stand mixer.

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    Step 12: In a small saucepan

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    Step 13: heat the unsweetened soy milk until bubbles begin to form at the edges of the pan.

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    Step 14: Fit mixer with a whisk attachment and whisk mixture until light and fluffy.

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    Step 15: Finished.

Detailed Guide

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