Abuelita chocolate is one of those things you always had in your cupboards growing up, but if your parents hated you they probably just gave you Ibarra Chocolate. Just kidding. Ibarra is just as good but slightly bitter and I.Am.Not.That.Type.Of.Girl, I like my chocolate to be sweet.
If you’ve never had Abuelita Chocolate before, you’re missing out. It’s a thick round disc of sugary chocolate with cinnamon. My mom would always have a nice warm cup of Abuelita and pan dulce waiting for us at home on rainy days. Looking back, we might not have had very much growing up, but I can’t help but be thankful for such a tasty childhood.
I had wanted to incorporate Abuelita into desserts, so I figured why not start with cupcakes? If you follow me on Snapchat, you probably saw me snapping at Sprinkles basically every weekend over the summer and so now here we are 5 lbs later. #TeamNoAbs
It took me a few tries to figure out what kind of frosting I wanted to pair the cake with. I tried a raspberry frosting, cream cheese frosting, but none of them paired quite right. Then it hit me, PEANUT BUTTER! You guys, Peanut Butter+Cinnamon+Chocolate is a thruple I want to be a part of, and Ina came thru with a good recipe.
