Mexican Hot Cocoa Cupcakes

  • Prep Time 10 min
  • Total Time 1 hr 10 min
  • Servings 24

Ingredients

Ingredients

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

Directions

  • 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.

Notes










Tips

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.

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.