This post has been sponsored by NESTLÉ® LA LECHERA® and NESTLÉ® ABUELITA. All thoughts and opinions are my own.

I’m not one to toot my own horn, but these Mexican Chocolate Tres Leches Cupcakes are so divinely delicious, they deserve to be celebrated by ALL this holiday season! I was shopping the Hispanic aisle at Walmart and spied a box of NESTLÉ® ABUELITA sitting next to NESTLÉ® LA LECHERA® . It was like all the pieces of the puzzle came together at once in my mind and I thought I should make a batch of Abuelita Chocolate Tres Leches cupcakes.  I wanted that unmistakable taste of authentic Mexican hot chocolate with a unique cinnamon touch for my Tres Leches cupcakes. Then I quickly thought of the creamy consistency, and sweet, luscious texture of La Lechera sweetened condensed milk and knew this would be my milk base. I made individual cupcakes for easy packaging and sharing with loved ones over the holidays, because ultimately that’s what it’s all about!

One of my dearest girlfriend Monique is vegan. For her birthday (April 17th) this year she called and said to me “I don’t want you to buy me anything for my birthday, all I want is for you to make me a vegan dessert.” I said “Do you have something in particular in mind?” She said “Nope, just make me something for my birthday.” The first thing I thought was vegan brownie oreo cupcakes.

Anyone who loves their cooking appliances knows KitchenAid takes the stand mixer to a new level.  It’s numero uno, top notch, cadillac supreme, blue ribbon, first class, peachy keen, stellar, boss…. you get what I’m getting at.  IT’S A FINE PIECE OF MACHINERY!

This past Wednesday I found myself among a slew of talented creative bloggers at a event hosted by none other than The White on Rice Couple and KitchenAid.

A.)  I was completely thrilled to be invited, and meet many of my blogging peers that I had never acquainted in person.

B.)  Joy the Baker and Cristina Ferrare gave cooking demonstrations along with their new cookbooks, something I really enjoyed observing.

C.)  I got to play with the new shiny KitchenAid toys!

Here is a pocket-sized photo documentary run down of the day:

KitchenAid citrus juicer attachment working hard to freshly squeeze OJ for tasty mimosas….Starting off the morning bubbly.

Todd and Diane sharing their journey through videos, photographs and their heartfelt storytelling.  There was not a dry eye in the house.  In simple words, they are genuinely caring people and that translates through their work.

The team posing before the kitchen went into full swing.  From L to R: Todd Porter, Joy the Baker, Cristina Ferrare, Diane Cu, Rachel Barbarotta, and Alex Ferrare.

Lunch:

White on Rice Couple made all the food and it was goody-goody yum-drops.  Click here for the Spicy Sriracha White Bean Dip recipe.  I’m waiting for them to post their Chicken salad recipe…. Any day Todd and Diane. 🙂

Then last but not least:  Joy the Baker taught us all how to make marshmallow frosting.  She was very sweet and so were the cupcakes.

Photo of Joy and I taken by: Sara O’ Donnell a.k.a. Average Betty.  All other photos taken by me, Nicole Presley.

Disclosure: This is not a sponsored post. Just a fun event I had the pleasure of attending.

 This coming Saturday my community is holding a pre-Thanksgiving celebration for families in need.  I will be in charge of teaching the children how to bake and decorate cupcakes.  This is the recipe I came up with along with the finishing decorating look that screams the colors of fall.  Note to reader: These cupcakes are friggin’ delish and a perfect alternative to pumpkin pie for your T-giving dinner!

All photos taken by: Nicole Presley 

Ingredients for Pumpkin Coconut Mini Cupcakes:

3 – cups of sugar

4 – eggs

1 – 15 ounce can Libby’s Pumpkin Puree

1 – cup vegetable oil

2/3 – cup water

3 1/2 – cups all purpose flour

1 – teaspoon salt

2 – teaspoons baking soda

1 – teaspoon ground cinnamon

1 1/2 – teaspoons ground ginger

1 – cup shredded sweetened coconut

Ingredients for Cream Cheese frosting:

8 – ounces cream cheese (room temperature)

1 – cup butter (room temperature)

1 – teaspoon vanilla extract

2 – cups confections sugar (powdered sugar)

Optional:

1/2 -cup dried cranberries

1/2 – cup pumpkin seeds

Preheat oven to 350 degrees fahrenheit.

Line mini cupcake sheet with cupcake baking cups. Set to the side.

In a mixer combine sugar, eggs, Libby’s pumpkin puree, vegetable oil and water. Mix until well combined about 2 to 3 minutes.

    

Meanwhile in a medium bowl mix flour, salt, baking soda, cinnamon, and ginger together. Once all dry ingredients are combined add in coconut and mix well.

Now add flour/coconut mixture to the pumpkin mixture a little at a time with the mixer set to medium low. Make sure to mix well.

    

Fill each mini cupcake baking cup with 1 tablespoon of mixture. Bake for 12 to 15 minutes or until toothpick comes out clean.

Once cupcakes cool…. make the cream cheese frosting.

In a mixer combine cream cheese and butter, and mix for 2 to 3 minutes. Then add vanilla and mix till combined. Last add in confectioners sugar a little at a time till completely combined.  Spread cream cheese frosting on top of each cupcake and decorate with dried cranberries and pumpkin seeds for a festive holiday look.  ENJOY!

Makes 72 mini cupcakes.

Happy Thanksgiving!