Chocolate Chorizo Mini Cupcakes

Chorizo Mix

1. In a medium skillet, brown chorizo. Continuously drain grease as it forms (usually 3 good times). Chorizo should be dry, but not over dry. Set aside ½ of El Popular Chorizo (this will be used for the frosting).
2. Put the semi sweet chocolate bar in a heatproof bowl. Bring about an inch of water to boil and reduce to simmer. Place bowl with chocolate on top of pot (making a double boiler). Stir chocolate occasionally until melted and smooth. Let it cool.
3. In a large bowl, combine cake mix, eggs, oil and water.
4. Beat on low for 2 minutes and on medium for 4 minutes.
5. Fold in cooled melted chocolate and mini semi sweet chocolate chips.
6. Fold in chorizo into batter.
7. Line mini cupcake pan with liners.
8. Using a mini ice cream scoop, fill liners with one scoop (½ full).
9. Bake 9-10 minutes. Place on cooling rack to cool completely.

Icing

1. Put milk chocolate and semi sweet chocolate in a heatproof bowl. Bring about an inch of water to boil and reduce to simmer. Place bowl with chocolate on top of pot (making a double boiler). Stir chocolate occasionally until melted and smooth. Let it cool.
2. In a medium bowl, add confectioners’ sugar, milk, butter, vanilla extract and salt and beat with an electric mixer until smooth.
3. Add cooled chocolate to mixture.
4. Combine remaining El Popular Original Chorizo with icing.
5. Add mini semi sweet chocolate chips.
6. Frost mini cupcakes. Frost cupcakes.