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Mexican Hot Chocolate Cupcakes with Cinnamon Whipped Cream Frosting


  • 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 tbsp powdered sugar
  • 1 tsp cinnamon


  • 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.