Teeccino Chocolate Cupcakes

Cupcake and chocolate fans unite! Our office jumped at the chance to taste these cupcakes when Anne Orfila brought them in for us to enjoy during a social media meeting. They sure made that meeting a delight!

Chocolate lovers will appreciate the rich blend of flavors from cocoa powder and Teeccino Maca Chocolate in this delectable dessert! Thankfully, Anne made them small so we wouldn’t overdo it!

Have a delicious moment savoring the flavor of Teeccino in America’s all-time favorite baked sweet treats for a twist on traditional cupcakes.
Course Dessert


  • 2-1/4 cups flour
  • 1-1/3 cups sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup softened butter or shortening
  • 1 cup Teeccino Chocolate Maya (dark roas– not hot room temp or cold is better
  • 1 teaspoon vanilla
  • 3 large eggs
  • 1 tablespoon Teeccino Chocolate Maya grounds


  • 1/2 cup non-hydrogenated shortening
  • 1/2 cup softened butter 1 stick
  • 2-4 tablespoons unsweetened cocoa powder use more for a more chocolate-y taste
  • 2-3 tablespoons brewed Teeccino Chocolate Maya mixed with 1-2 tablespoons Teeccino Chocolate Maya grounds – brewed Teeccino should be at room temperature or cold
  • 3 to 4 cups powdered sugar


Cupcake Directions:

  • In large bowl, combine flour, sugar, baking powder, and salt. Mix together with a utensil.
  • Add softened butter (or vegan shortening), 1 cup Teeccino Chocolate Maya (or another dark roast), and vanilla.
  • Beat together on medium speed for 1 to 2 minutes.
  • Scrape sides of bowl and add eggs. Beat on high speed for 1 to 2 minutes until mixed well.
  • Stir in 1 tablespoon Teeccino Chocolate Maya grounds (for texture and extra flavor).
  • Regular-sized cupcakes: bake at 350 degrees for about 18 minutes.
  • Mini-cupcakes: reduce heat to 325 degrees, bake for about 8 to 10 minutes.

Frosting Directions:

  • In large bowl, beat shortening and butter together on medium speed.
  • Add in cocoa powder (2 to 4 tablespoons, as desired).
  • Add in Teeccino Chocolate Maya with Teeccino grounds.
  • Add in powdered sugar, half a cup at a time until you’ve reached a nice consistency. Occasionally scrape sides of bowl. Beat on low for 1 or 2 minutes.
  • Frost cupcakes after they have cooled.

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