Cinnamon adds a bit of pizzazz to hot cocoa-flavored cupcakes!
There are few foods I can never turn down. One of them is hot cocoa. There’s just something about curling my fingers around a warm mug on a cool day that gives me instant cozy vibes.
I remember the first time I had Mexican hot cocoa. Never before had I imagined that the flavors of chocolate, vanilla and cinnamon could take my beloved hot cocoa to new heights. It was as if I became cocoa enlightened, and there was no going back!
These Mexican Hot Cocoa Cupcakes offer that same medley of delicious flavors in an easy-to-make dessert. Here’s how to make your own hot cocoa nirvana. First, get your ingredients measured and ready.
Mexican Hot Cocoa Cupcakes
Whisk together your batter according to the package instructions. The batter should be thick and mostly lump-free. Fill baking cups two-thirds full with the batter and bake.
Once the cupcakes are done, let them cool completely before frosting. I love topping mine with vanilla frosting, but the chocolate and cream cheese varieties are yummy, too.
Finally, top your cupcakes with a sprinkling of cinnamon. And if you want to get crazy, add cinnamon candies, chili powder or chocolate shavings.
And there you have it—hot cocoa heaven in a cupcake!