Mexican Hot Chocolate Cupcakes

Ingredients
1/2 cup vegetable oil
2 discs of Abuelita, chopped (Mexican hot chocolate disc, each disc is 90 g/3.15 oz). You can also use Ibarra discs).
1 cup milk

1/2 cup (1 stick) butter, softened
2 cups all-purpose flour (9 ounces)
1 1/4 cups sugar
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla

Directions
1. Preheat oven to 350 degrees F.
2. Heat the oil, Abuelita and milk in a small saucepan until it boils. Use a whisk to make sure the Abuelita is melted.  Let cool.
3.  Whisk together flour, sugar and baking soda in a large mixing bowl. Set aside.
4.  Cream butter and sugar together.  Pour the melted chocolate mixture into butter and sugar.
5.  Add dry ingredients.
4.  Add the buttermilk and stir to combine.
5.  Add the eggs and vanilla and stir to combine.
6.  Line cupcake pans.  Pour about 1/2 to 3/4 full.  Bake 15 - 18 minutes.  Let cool before frosting.
7.  Use ganache or vanilla buttercream frosting.

Credit:  Adapated from the Food Librarian