To the bearer of this delicate LoRA~

Tread softly through this twilight spell, and read each word as though it were a dream woven in silver.

You wouldn’t wish to disturb the harmony of this magic… would you?

Too many LoRAs braided together may fracture the vision…

This was crafted beneath a quiet sky, with starlight and care, to make your dreams shimmer just so~

If it were to be scattered without my blessing… I would feel it, like a ripple through the veil.
And the hush that follows would be heavy with my sorrow~

Now, take this gentle recipe—
A whisper of wonder, offered only to you~

🌙✨

~ Vixon's recipe for Mexican Hot Chocolate Cupcakes ~

Ingredients:

¼ cup butter, room temperature

1 cup sugar

3.2 ounces (slightly less than a half cup) Mexican Chocolate* - 1 disc of Ibarra

2 eggs

3 egg yolks

½ cup vegetable oil

1 ½ teaspoons vanilla extract

⅓ cup buttermilk

1 cup flour

½ teaspoon salt

½ teaspoon baking soda

½ teaspoon baking powder

½ cup dark cocoa powder

½ cup espresso, cooled

Hot Chocolate Frosting:

½ cup unsalted butter

4 cups icing sugar

⅓ cup heavy cream

3.2 ounces Mexican chocolate*

1 ounce instant hot chocolate mix, 1 packet

1 tablespoon chocolate instant pudding mix

* To replace Mexican chocolate use one of these substitutes

1 oz. of Mexican chocolate, use:

1 oz. bittersweet or semi-sweet baking chocolate + 1/4 tsp ground cinnamon

or

1 Tbsp cocoa powder + 1 Tbsp sugar + 2 tsp butter or oil + 1/4 tsp ground cinnamon

Instructions:

Preheat oven to 350F.

Mix the flour, salt, baking soda, baking powder, and cocoa - set aside.

Whisk the oil, buttermilk, and vanilla together - set aside.

Heat the chocolate in the microwave/double boiler until it is very soft - it won't get runny because of how Mexican chocolate it made.

In the bowl of a stand mixer beat the butter and sugar until well combined.

Beat the chocolate into the butter mixture.

Add the eggs and egg yolks, one at a time until well blended.

Add the oil mixture.

With the mixer on low add the dry ingredients until just combined.

Blend in the espresso.

Fill cupcake liners ⅔ full.

Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Let cupcakes rest in the cupcake tins for a minute or two before removing them to a cooling rack.

Frost when completely cool.

Hot Chocolate Frosting:

Heat the cream just under a boil.

Add the Mexican chocolate and stir until thick and creamy - no lumps remain. It will be a little grainy because of the Mexican chocolate - it's ok.

Stir in the hot chocolate mix and set aside.

In the bowl of your mixer cream the butter.

With mixer on low beat in half the Confectioner's sugar until crumbly.

Add the remaining Confectioner's sugar and pudding mix.

Beat until well mixed.

With mixer running slowly pour in the cream mixture.

Blend well and then turn the mixer up to medium high and whip until light and fluffy.

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