Mexican Hot Chocolate Cupcake Recipe!!

Last September, I talked about how I was planning to repurpose old blog content, edit photos and share some of the stuff that I did when the idea for this blog was born.  This is one of those posts.  Could we call it a #tbt?  I, like so many of my creative friends, am addicted to pinterest. It is one thing that gets my creative juices flowing when I’m stuck.  One of my favorite finds is this Mexican Hot Chocolate cupcake recipe, which sounds appealing even in 100+ degree heat. With a few tweaks, you can take an ordinary cake mix and turn it into a delicious dessert.

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1 Mexican Hot Chocolate Cupcake Recipe

1.1 Ingredients

1.2 Directions

2 Cupcake Recipe Tips:

Mexican Hot Chocolate Cupcake Recipe

Serving Size:

Time:

Difficulty:

Ingredients

• For the Cupcake Base:
• Chocolate fudge cake mix
• 3 Eggs
• 1-1/4 cup of vegetable oil
• 1/2 cup of milk (use milk instead of water)
• 1 teaspoon of Mexican vanilla
• 1-1/2 teaspoon of cinnamon
• Whipped Cupcake Topping:
• 1/3 cup of heavy whipping cream
• 1/2 cup of butter
• 2-3 cups powdered sugar to achieve desired consistency
• 2 teaspoons of cinnamon
• 1/2 teaspoon of Mexican vanilla

Directions

1. Preheat oven to 350 degrees and line muffin tins with cupcake liners.
2. In a large bowl, beat eggs, oil, milk and vanilla.
3. Add cinnamon and cake mix (you can sift the cake mix in to make for easier blending.) Stir well.
4. Fill cupcake liners ¾ full and bake for 15-18 minutes or until a knife comes out clean.
5. Place immediately into airtight containers to seal moisture.
6. Whipped Cream Topping: Whip heavy cream (took me about 3 minutes), then remove from bowl. Beat butter for 5 minutes, then add whipped cream.
7. Add cinnamon, vanilla and powdered sugar slowly. If it clumps, be patient and keep beating. Add as much sugar until you get the taste you want.
8. Pipe onto cooled cupcakes and sprinkle with cinnamon. (I used Wilton tip 1M.)

Cupcake Recipe Tips:

• Put cupcake batter into a gallon-sized ziploc bag and snip the end. Use it like an icing bag and drizzle batter into cupcake liners. No muss, no fuss. It’s seriously so easy to properly fill the tins AND not make a mess. Toss the bag and move on.
• I ran out of the whipped topping and I was only about to do about 15 cupcakes with this recipe. I would probably double that recipe to be safe.
• My topping isn’t as white as the one on Your Cup of Cake – it’s more of a light cinnamon color. I think it’s pretty either way. No big thing.
• My topping doesn’t look as stiff as hers. I suggest leaving the whipping cream in the fridge until ready to whip.
• Amateur hour:  Don’t take the bowl off your Kitchenaid until you wipe the beaters clean (or put down a paper towel). It dropped all over the base. Maybe that’s where some of the topping went?  Oops.