Mexican Hot Cocoa Cupcakes

Betty Crocker's SuperMoist Devil's Food Cake is spiced up with a touch of cinnamon.

  • 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

  • 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.

Expert Tips

Spice things up by stirring 1/4 teaspoon ground red pepper (cayenne) into the vanilla frosting.

For even more pizzazz, top cupcakes with red pepper flakes, cinnamon candies or chocolate shavings.