Mexican Hot Cocoa Cupcakes

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

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

Steps

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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.

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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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