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Mexican Hot Chocolate Cupcakes with Cinnamon Whipped Cream Frosting
Author:
Kristin Maxwell
Ingredients
1
box Betty Crocker Chocolate Fudge cake mix
Milk
in place of the water - as called for on the box
eggs and oil as called for on the box
1
tsp
cinnamon
1
tsp
vanilla
For the frosting:
1
container Cool Whip
2
tablespoon
powdered sugar
1
tsp
cinnamon
Instructions
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.