Marigold Cupcakes

Cempasúchil, or marigold, is called the flower of the dead because of its prolific use as a decoration on crosses and as an offering for altars and grave sites. Here, lemon frosting forms the cempasúchil flowers on Mexican triple chocolate cupcakes.

 

Ingredients for Cupcakes:

1 round tablet Mexican chocolate (such as Ibarra)

INGREDIENTS

2 tablespoons cocoa powder

1 3/4 cup all-purpose flour

1/2 cup sugar

1 teaspoon baking soda

1 tablespoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

2/3 cup chocolate chips

3/4 cup milk

2 eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

Ingredients for Frosting:

3 cups confectioner´s sugar

1/3 cup butter, softened

Juice and zest of 1 lemon

1 teaspoon vanilla extract

1/8 teaspoon salt

2 drops orange food coloring

PREPARATION

Preheat oven to 400°F. Place paper baking cup liners into 2 muffin pans. Grind Mexican chocolate into a fine powder using a molcajete (a mortar and pestle) or by placing the tablet in a plastic bag and crushing it on a thick wooden cutting board with a mallet. Combine chocolate powder in a bowl with cocoa powder, flour, sugar, baking soda, baking powder, cinnamon, salt, and chocolate chips.

 

In another bowl, beat milk, eggs, oil, and vanilla extract until smooth. Add milk mixture to chocolate mixture. Stir until blended. Spoon batter into muffin cups so that cups are half full. Bake for about 12 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Allow to cool in pan before frosting.

Combine all frosting ingredients in a bowl. Beat until well mixed, fluffy, and smooth. Place frosting in a pastry bag with a petal tip or in a plastic bag with a small notch cut out of one corner. Since marigolds are round and have many petals, pipe several petal shapes together in a circle on top of each cupcake. Makes 2 dozen cupcakes.