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Has anyone used mexican chocolate for Red velvet cupcakes?

Does anyone have a recipe for Red Velvet Cupcakes using Mexican Chocolate?

Thanks!
Jennifer, yes the round one. I usually use Abuela mexican chocolate.

Do you mean the round discs of chocolate use for drinks? If so, just remember that it is full of grainy sugar and cinnamon to the point that you are not getting pure smooth chocolate. Other than that, let me know what other chocolate you mean. I would like to try it.

We use Ibarra (I = capital i), because we like it and it comes straight from Mexico. Abuela comes from Nestle, I believe. We have used Abuela, too, and like it, but it is still just as full of grainy sugar and cinnamon as Ibarra. I have thought of using it in recipes for chocolate chip cookies and when I need melted chocolate, but because it has so much large-granulated sugar, I think it might not work too well (chemistry-wise).

However, any idea in baking is worth trying if you have the time and money. ( I do not mean someone rich and lazy, but rather if you are not pressed for time and if you have enough money to buy extra ingredients in the moment.) I say try it and see what happens, unless you don't have time today to make a second cake, if the first one does not turn out.

Good luck and have fun!!

Don't pressure yourself, it may lead to hasty moments during your baking process.

Salt and Peppy: Why would you add cinnamon when the Mexican chocolate already has a lot of cinnamon in it? It does not have just a touch of cinnamon.