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Planning a Cinco de Mayo party? These cinnamon spicy, sinfully chocolatey Mexican Hot Chocolate Cupcakes would be a perfect dessert for any Mexican meal!
Table of Contents
Why We Love This Recipe
- These cupcakes are super easy to make, especially if you just use a box mix like I do. The topping is made with Cool Whip or you can use fresh whipped cream frosting.
- They pair perfectly with Mexican meals, like Ground Beef Enchiladas, Baked Chicken Tacos or Authentic Tacos Al Pastor.
- Cinnamon and chocolate are a perfect paring!
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.
Storage
Store cupcakes in an airtight container in the refrigerator for up to 3 days. Freeze for up to 3 months.
More Cake Recipes
- Banana Bundt Cake with Cream Cheese Frosting
- Chocolate Coconut Poke Cake
- Easy Chocolate Cake Balls (Cake Pops)
- Easy Funnel Cake at Home
- Marble Cake
Mexican Hot Chocolate Cupcakes
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
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
How many cupcakes does it make?
Should make about 2 dozen.
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
Keep them refrigerated as long as possible.
What size cool whip container did you use? These look delightful!
It was an 8-ounce container.
Can you frost these day before???? Wasn’t sure because of cool whip? Must they stay refrigerated
You would definitely want to keep them refrigerated. I haven’t tried making them a day ahead but I think it would be fine.
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.
I’m making these now! I’m sprinkling top with grated abulitas Mexican hot chocolate instead of cinnamon. Can’t wait to try them!
Oh these look delicious! Love the photos. Pinned 🙂
Hi Kristin,
These look delicious. We have a link party called Wednesdays Adorned From Above Blog Hop and would love to have you share this and any other posts with everyone. It runs from Tuesday night through midnight Sunday. Here is the link to the party.
http://www.adornedfromabove.com/2013/04/wednesdays-adorned-from-above-blog-hop_30.html
We hope to see you there.
Debi and Charly @ Adorned From Above
yum these sound delish! Your photos are beautiful, too!
Yummo – pinned them to make later! The frosting looks fantastic too!
Ohhhh my these look so good!! Definitely going to give this recipe a try! Thank you for sharing!! 🙂
YUm! The frosting on these looks amazing, I could eat that by the spoons full!
Just pinned these! Can’t wait to try these delish looking babies!
Yum! These turned out amazing! Loved the teasers on Instagram! btw, the sprinkled cinnamon looks awesome in your pics (=