Makes 12 cupcakes
1 c. all purpose flour
3/4 c. sugar
1/4 c. unsweetened cocoa powder
3/4 t. baking soda
1/2 t. ground cinnamon
1/4 t. salt
3/4 c. lukewarm water
1/3 c. vegetable oil
1/4 t. white vinegar
1/2 c. finely grated Mexican chocolate, plus more for garnish
Preheat your oven to 350 degrees F and line a standard 12 cup muffin pan with paper or foil liners.
Combine flour, sugar, cocoa powder, baking soda, 1/2 t. of cinnamon and the salt into a bowl. Add the water, oil, and vinegar to the flour mixure. Beat with an electric mixer on medium until just combined. Add the 1/2 c. grated Mexican chocolate and beat on low speed until just incorporated.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 of the way full. Bake until a toothpic inserted in the center of a cupcake comes out clean, 24-28 minutes. Let the cupcakes cool in the pan on a rack for 5 minutes. Transfer to the wire rack and cool completely, about one hour.
Frost with the buttercream frosting and sprinkle extra grated chocolate over top.
These can be refrigerated in an airtight container for 4 days and are best eaten when room temperature.
If you can't find Mexican chocolate (I couldn't), use semisweet and add and extra 1/2 t. of cinnamon to the batter.
~Original recipe found in this book