Mexican Hot Chocolate Cupcakes
cupcakes
Delicious chocolate cake with just a hint of cinnamon, topped with silky cinnamon cream cheese frosting.
Equipment
- cupcake pan
- cupcake liners
- large bowl
- whisk or cooking spoon
- cooling rack
Ingredients
- 1 box chocolate cake mix
- 3 eggs
- ½ cup butter melted
- 1¼ cup milk
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cayenne pepper
- Cinnamon Cream Cheese Frosting
Instructions
- Preheat the oven to 375°F. Place cupcake liners in a cupcake pan.
- In a large mixing bowl, combine chocolate cake mix, 3 eggs, melted butter, milk, cinnamon and cayenne. Mix until just combined.
- Pour batter into cupcake liners in the cupcake tin. Batter should fill the liner about ⅔-¾ full. This recipe makes 20-24 cupcakes, depending on how full you fill the liners.
- Bake in the oven for 15 minutes until a toothpick is inserted into the center of a cupcake and comes out clean or with crumbs on it. It should not have gooey batter on it.
- Remove from the cupcake pan and place on a cooling rack.
- Meanwhile, make the cinnamon cream cheese frosting.
- Once cupcakes are completely cool, frost with a thick layer of frosting.
Notes
- Frost the cupcakes using a knife or a piping bag.
- Use pieces of cinnamon sticks, shaved chocolate or an additional sprinkle of cinnamon for decoration.
Nutrition
Calories: 295kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 200mg | Potassium: 112mg | Fiber: 1g | Sugar: 9g | Vitamin A: 82IU | Vitamin C: 0.02mg | Calcium: 63mg | Iron: 1mg