Easy Mexican Chocolate Frosting takes my best chocolate frosting recipe and adds a taste of cinnamon, vanilla and a hint of heat from chile. I love the classic flavors of Mexican Chocolate on cakes, brownies, cupcakes and well, everything!
I’m not going to lie, frosting is my favorite part of cakes and cupcakes. Not just any frosting though, homemade chocolate frosting.
This frosting is light and fluffy and very chocolate-y. It is not too sweet so you can smother your cakes in it. The cinnamon and vanilla are delicious with any flavor of cake and you can add as much chile as you would like.
The chile is optional for Mexican flavors, it is the cinnamon and vanilla that make it an Authentic Mexican Recipe.
What is Mexican Chocolate?
Mexican chocolate is made from ground roasted cacao nibs, pure cane sugar and cinnamon. Other spices like allspice and nutmeg are sometimes added as well as ground almonds for texture.
The chocolate has a floral, spicy flavor. It can be also be quite grainy and is not the right texture for fluffy buttercream icing or frosting.
Best Cocoa for Easy Mexican Chocolate Frosting-
Everyone asks me which chocolate is use in this Easy Mexican Chocolate Frosting recipe. I have to admit it, I use regular ol’ Hershey’s Natural Unsweetened Cocoa.
Hershey’s is my “go to” cocoa powder for most recipes. I sometimes use Valrhona Pure Cocoa Powder for some of my “fancier” pastry recipes but, Hershey’s is just as good. It is also very reliable texture.
I also choose Hershey’s for easy family recipes because the flavor is not harshly acidic and it let’s other flavors like cinnamon and vanilla come through. (P.S. I do not get paid by Hershey’s, it is truly my favorite).
How to Make Easy Mexican Chocolate Frosting-
Here are my tips and tricks for creamy, fluffy and Easy Mexican Chocolate Frosting:
- Let the butter come to room temperature before starting the recipe. It should be completely soft but, not melting.
- Sift the cocoa powder, cinnamon and cayenne together before adding the cocoa powder to the butter.
- Cream the butter, cocoa powder together until creamy.
- Sift the powdered sugar into the cocoa powder mixture and beat until combined.
- Add the milk or heavy cream slowly, a little at a time while beating the frosting. Use only enough to make the frosting creamy.
- TIP #1: If you plan to pipe letters or decorations such as flowers with the frosting, take out some of the frosting and set it aside while it is still stiff but, not dry.
- Tip #2: Getting just the right texture for piping flowers, letters, etc… can be tricky. Canned chocolate frosting can be perfect for that. I’m not a fan of the other flavors but, I do use Duncan Hines MILK Chocolate for piping.
Other recipe you will like with Easy Mexican Chocolate Frosting-
Ingredients and Tools Used Making This Recipe-
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Recipe for Easy Mexican Chocolate Frosting-
Easy Mexican Chocolate Frosting
- 1 C unsalted sweet cream butter softened (2 sticks)
- 3/4 C cocoa powder Hershey's Natural Unsweetened
- 1/2 tsp cinnamon or to taste
- 1/2 tsp ground Cayenne Pepper
- 1/2 tsp salt
- 4 C powdered sugar sifted
- 2 tsp. vanilla extract
- 5-7 tbsp. heavy whipping cream added a little at a time
- Place softened butter into mixing bowl.
- Sift cocoa powder, cinnamon, cayenne, salt together and add to butter.
- Beat with electric mixer until well combined.
- Sift powdered sugar. Mix into cocoa mixture 1/3 at a time. Beat until combined.
- Add vanilla and mix on medium speed while drizzling in enough heavy cream to make frosting creamy and not dry.
- Cover tightly with plastic wrap until ready to use.