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