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Pati's Mexican Table : TV Recipes

Pati Jinich

Recipe from my sister Alisa Romano
Cupcakes de chocolate con cajeta
Makes 12 cupcakes

Cupcake ingredients:
1/2 cup unsalted butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup cocoa powder
1/2 cup hot water
3/4 cup La Lechera dulce de leche or cajeta

Ganache ingredients:
1 cup heavy whipping cream
14 oz semi-sweet chocolate, chopped
2 tablespoons sugar
1 tablespoon unsalted butter

To prepare the cupcakes:
Place oven rack in the center position. Preheat oven to 350 degrees. Butter the cupcake molds.

In the mixer, cream the butter and sugar together until soft and creamy. Add the egg and vanilla extract and mix until well combined.

In a separate bowl, add flour, baking soda and salt. Mix it up and add it to the butter mixture. Pour the buttermilk and continue beating. In a small bowl, combine hot water and cocoa powder and stir into the mix, beat until combined. Pour the batter into the cupcake molds.

Bake for 20 to 25 minutes, until the cupcakes rise, are cooked and tanned on top. Transfer to a wire rack and let them cool completely. Using a paring knife, cut a 1-inch piece from the top of each cupcake. Save the cut pieces. Fill each hole with one tablespoon of dulce de leche or cajeta and replace the cut-out pieces. Top the cupcakes with the chocolate ganache.

To prepare the ganache:
Mash the butter until it’s creamy and has no lumps. Heat the chopped chocolate in a double boiler water bath and let it melt. Warm the heavy whipping cream slightly

Slowly fold the whipping cream into the melted chocolate. Finish off the ganache by folding in the softened butter and adding sugar until everything is well combined.


On this recipe the ganache calls for whipping cream twice. The 1 cup whipping cream should be 1 cup chopped chocolate or chocolate chips, right? The 14 ounce heavy whipping cream is correct?

It is 14 oz chocolate and 1 cup cream!

Thank you, Gina!

All of Pati’s recipes are masterpieces. They are delicious and fairly uncomplicated to make. Using her recipes can change a regular meal into a banquet.

Do you have a receipe for cajeta? I live in Montana and want to make it like what we got in Piedras.

Hola Josefina, Thank you for taking a moment to write me. I don’t currently have a recipe for cajeta, but I will try to put one up soon.

use caramel sundae topping or caramel dip (for apples).

To make dulce de leche I boil, for 2 hours, a can of condensed milk.

Just watched this one, with your sister, and on the show you put in 3 eggs? *looked up the recipe because they don’t leave it up long enough to write it all down…


I just watched the episode with your sister and the cupcakes. Absolutely delicious to the eye and palate. I love your show and watch it every chance I can. I am a huge fan of Mexican cuisine. Will be purchasing your cookbook very soon.

Could I please have the chocoflan receipe from todays show?

Chocoflan recipe from Patis Jan 12th show please.

What is the name of your sister’s bakery in Miami?

It is called Alisa’s Painted Bistro and it is in Aventura Mall. She also has a cupcake truck now! With the same name… If you see her: give her a BIG hug for me.

your recipe says 1lg egg, but tv show shows 3lg eggs, which one is correct

Hi Angela, Use 1 large egg as written on the website. :)

My son is so excited about these! Please let me know if I can make these the day before, and if so, how best to store them. Thank you!

Of course you can! Just keep them covered so they won’t dry up (with a cake cover or any kind of wrap). You don’t have to refrigerate them.

Everyone loved them. I frosted them by dipping them into the ganache. I also refrigerated them on a suggestion from a chef friend who told me they would travel better. The cajeta was absorbed by then, but my husband said that it gave it a nice moistness. I didn’t try them as I am gluten free! Thanks for the recipe!

Awesome! (try making them with rice flour?)

Hi Pati,
Can I substitute the buttermilk in the cake for heavy cream?… And can I add melted chocolate chunks instead of cocoa powder? Do you think that’s good idea??

Thank you for your recipe! It seams delicious and I’m going to bake it for a friend’s birthday tomorrow =)

Celina, I’d have to test it for you to see…

The unsalted butter where do you get it?

Hi Merecedes, You can find unsalted butter in your grocery store wherever they have all of the butter. Just look for the word “unsalted” on the label.

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