Mexican Hot Cocoa Cupcakes

Mexican Hot Cocoa Cupcakes

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.

Prep Time

10

Minutes

Total Time

1:10

Hr:Mins

Makes

24

cupcakes

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.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.