Mexican Hot Chocolate Cupcakes

Planning a Cinco de Mayo party? These cinnamon spicy, sinfully chocolatey Mexican Hot Chocolate Cupcakes would be a perfect dessert for any Mexican meal!

These cinnamon spicy, sinfully chocolatey Mexican Hot Chocolate Cupcakes would be a perfect dessert for Cinco de Mayo or any Mexican meal!

Why We Love This Recipe

Ingredients

  • Betty Crocker Chocolate Fudge Cake Mix
  • Milk – Replace the amount of water called for in the directions
  • Eggs – as called for on the package
  • Oil – as called for on the package
  • Ground cinnamon
  • Pure vanilla extract

How to Make Mexican Hot Chocolate Cupcakes

Using a hand mixer, or your stand mixer, beat the cake mix with the milk, eggs, oil, cinnamon and vanilla for about two minutes until it’s nice and thick. Scoop into muffin cups and bake as directed.

The frosting is just Cool Whip mixed with cinnamon. So yummy and light with the richness of the cupcake. You just add a little bit of powdered sugar to it to sweeten it up and beat it for thirty seconds or so. You can also just use your favorite white frosting.

Mexican Hot Chocolate Cupcakes with Cinnamon Whipped Cream Frosting - a perfect treat for Cinco de Mayo parties!

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Freeze for up to 3 months.

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Close up of Chocolate Cupcakes

Mexican Hot Chocolate Cupcakes

These cinnamon spicy, sinfully chocolatey Mexican Hot Chocolate Cupcakes would be a perfect dessert for Cinco de Mayo or any Mexican meal!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine American, Mexican
Servings 18 cupcakes
Calories 158kcal

Ingredients
  

Cupcakes

  • 18 ounce box Betty Crocker Chocolate Fudge cake mix
  • 1/4 cup Milk (or enough to replace the water called for on the package)
  • 2 eggs (or what's called for on the package)
  • 1/2 cup melted butter (or enough to replace the oil called for on the package)
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla

Frosting

  • 10 ounces Cool Whip
  • 2 tablespoons powdered sugar
  • 1 teaspoon cinnamon

Instructions
 

  • Preheat the oven as directed on the cake mix package. Line 2 muffin pans with cupcake liners. Place Cool Whip in the refrigerator to thaw.
  • Mix all cupcake ingredients together, beating on low speed for 30 seconds and medium speed for two minutes.
  • Using an ice cream scoop, drop into prepared muffin pans.
  • Bake according to box directions.
  • Allow to cool completely before frosting.
  • To make the frosting, beat thawed Cool Whip with powdered sugar and cinnamon on medium speed for 30 seconds or until desired consistency.
  • Frost your cupcakes. Sprinkle with a little ground cinnamon, if desired.

Notes

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Freeze for up to 3 months.

Nutrition

Calories: 158kcalCarbohydrates: 26gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 21mgSodium: 254mgPotassium: 124mgFiber: 1gSugar: 14gVitamin A: 61IUVitamin C: 1mgCalcium: 69mgIron: 1mg
Keyword mexican hot chocolate cupcakes

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

  1. Because this is whipped cream frosting, will it melt rapidly? I have to make these ahead for my sons birthday which is on a hot summer day

    1. You would definitely want to keep them refrigerated. I haven’t tried making them a day ahead but I think it would be fine.

  2. I baked these for a Cinco de Mayo party and they were a huge hit. They are light and delicious. I grated some Abuelita hot chocolate tablet and sprinkled it on top instead of the cinnamon.

  3. I’m making these now! I’m sprinkling top with grated abulitas Mexican hot chocolate instead of cinnamon. Can’t wait to try them!

  4. Ohhhh my these look so good!! Definitely going to give this recipe a try! Thank you for sharing!! 🙂

  5. Yum! These turned out amazing! Loved the teasers on Instagram! btw, the sprinkled cinnamon looks awesome in your pics (=