Mexican Hot Chocolate Cupcakes
These cinnamon spicy, sinfully chocolatey Mexican Hot Chocolate Cupcakes would be a perfect dessert for Cinco de Mayo or any Mexican meal!
Servings: 18 cupcakes
Ingredients
Cupcakes
- 18 ounce box Betty Crocker Chocolate Fudge cake mix
- 1/4 cup Milk (or enough to replace the water called for on the package)
- 2 eggs (or what's called for on the package)
- 1/2 cup melted butter (or enough to replace the oil called for on the package)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
Frosting
- 10 ounces Cool Whip
- 2 tablespoons powdered sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven as directed on the cake mix package. Line 2 muffin pans with cupcake liners. Place Cool Whip in the refrigerator to thaw.
- Mix all cupcake ingredients together, beating on low speed for 30 seconds and medium speed for two minutes.
- Using an ice cream scoop, drop into prepared muffin pans.
- Bake according to box directions.
- Allow to cool completely before frosting.
- To make the frosting, beat thawed Cool Whip with powdered sugar and cinnamon on medium speed for 30 seconds or until desired consistency.
- Frost your cupcakes. Sprinkle with a little ground cinnamon, if desired.
Notes
Store cupcakes in an airtight container in the refrigerator for up to 3 days. Freeze for up to 3 months.
Nutrition
Calories: 158kcal | Carbohydrates: 26g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 254mg | Potassium: 124mg | Fiber: 1g | Sugar: 14g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg
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