How Do You Make Taza Mexicano Guajillo Cupcakes With Whipped Ganache?
• Preheat the oven to 350ºF/180ºC. • Fill a medium-sized saucepan less than half way with water and bring to a simmer. • Reduce heat so water is steaming but not boiling. 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. • In a medium-sized bowl, sift the all purpose unbleached flour, Dutch processed cocoa powder, baking powder and baking soda. Whisk in the masa harina or cornflour, cinnamon and chili powder, if using. • In another medium-sized bowl, whisk the unsweetened soymilk and lemon juice together until mixture has thickened and is foamy. Add the piloncillo or brown sugar, oil, vanilla extract and sea salt. Whisk vigorously for about one minute. Pour the wet mixture into the dry
