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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
Cupcakes
1
tablet
Ibarra Mexican chocolate
2
tablespoons
unsweetened cocoa powder
1 3/4
cups
all-purpose flour
1/2
cup
sugar
1
tablespoon
baking powder
1
teaspoon
baking soda
1/2
teaspoon
cinnamon
1/2
teaspoon
salt
2/3
cup
semisweet chocolate chips
3/4
cup
milk
2
eggs
1/2
cup
vegetable oil
1
teaspoon
vanilla extract
Frosting
3
cups
confectioners' sugar
1/3
cup
butter, room temperature
1
teaspoon
vanilla extract
1/8
teaspoon
salt
2
drops orange food coloring
*
grated zest and juice of 1 lemon
Directions
Make the cupcakes: Preheat the oven to 400°F. Line two 12-cup muffin tins with paper liners.
Grind the 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 powder, baking soda, cinnamon, salt, and chocolate chips.
In another bowl, beat milk, eggs, oil, and vanilla until smooth. Add milk mixture to chocolate mixture and stir until blended. Spoon batter into muffin cups so that cups are half full. Bake for 12 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Allow cooling in pan before frosting.
Make the frosting: Combine confectioners' sugar, butter, lemon zest, lemon juice, vanilla, salt, and food coloring in a bowl. Beat with an electric mixer 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.

The base number of servings for this recipe is 20
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