Mexican Hot Cocoa Cupcakes

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Blogger Stephanie Wise of Girl versus Dough adds a little bit of spice to these hot cocoa-flavored cupcakes. Learn to make this recipe with our how-to article.

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PREP TIME 10 Min
TOTAL TIME 1 Hr 10 Min
SERVINGS 24

1: box Betty Crocker® SuperMoist® devil’s food cake mix

2: teaspoons ground cinnamon

1 1/4: cups milk

1/2: cup vegetable oil

1: teaspoon vanilla

3: eggs

1: container Betty Crocker® Rich & Creamy vanilla frosting

: Additional ground cinnamon for garnish

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1 Heat oven as directed on box. Place paper baking cup in each of 24 regular-size muffin cups.
2 In large bowl, beat cake mix, 2 teaspoons cinnamon, the milk, oil, vanilla and eggs with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes. Divide batter evenly among muffin cups, filling each about two-thirds full.
3 Bake cupcakes and cool completely as directed on box.
4 Frost cooled cupcakes with vanilla frosting. Sprinkle with additional cinnamon.

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