Planning a Cinco de Mayo party? These slightly spicy, sinfully chocolatey Mexican Hot Chocolate Cupcakes would be a perfect dessert to bring with you!
These cupcakes are super easy to make, especially if you just use a box mix like I do. *wink*
You’ll need a box of Betty Crocker Chocolate Fudge Cake Mix, enough milk to replace the amount of water called for in the directions, eggs and oil, ground cinnamon and pure vanilla extract. Using a hand mixer, or your stand mixer, beat the mix for about two minutes until it’s nice and thick, then scoop into muffin cups.
The frosting is just Cool Whip with cinnamon. So yummy and light with the richness of the cupcake. You just add a little bit of powdered sugar to it and beat it for thirty seconds or so.
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Mexican Hot Chocolate Cupcakes with Cinnamon Whipped Cream Frosting
Milkin place of the water - as called for on the box
eggs and oil as called for on the box
For the frosting:
1container Cool Whip
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 defrosted Cool Whip with powdered sugar and cinnamon on medium speed for 30 seconds or until desired consistency.
Frost your cupcakes.
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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.