Mexican Hot Chocolate Cupcakes are a fun little twist on the classic double chocolate cupcake. Spices like chili powder, cinnamon, and a pinch of pepper give the sweet cake and icing a little kick. The best part? You can take a short-cut and use your favorite chocolate cake mix -- just doctor up the batter and you are good to go!
Mexican Hot Chocolate Cupcakes from Sweet and Saucy
Pour the dry cake mix into a large mixing bowl. Whisk in the cinnamon, chile powder, salt, pepper, and flour. Add the water, oil, and eggs and mix with an electric mixer at low speed until moistened. Increase the mixer speed to medium and beat for 2 minutes.
Fill muffin cups 2/3 full with batter. Bake at 350 for 17 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool in pan on wire rack for 15 minutes.
Beat butter until smooth and creamy (about 3 minutes). With mixer on low speed, add chocolate until just combined. Add milk, vanilla, cinnamon, chile powder, and powdered sugar; mix on medium until well combined, being careful not to overmix. Ice cupcakes.
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