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
- 1 box (18.25 oz.) Duncan Hines Moist Deluxe Devil’s Food cake mix or favorite chocolate cake mix
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon New Mexico red chile powder
- Pinch of salt and pepper
- 2 tablespoons all-purpose flour
- 1 1/3 cups plus 1 tablespoon water
- 1/3 cup plus 1 tablespoon vegetable oil
- 3 large eggs (room temperature)
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.
- 2 cups (4 sticks) unsalted butter, room temperature
- 12 ounces semisweet chocolate, melted and cooled but still liquid (chocolate chips are OK)
- 3 tablespoons milk
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 2 teaspoons New Mexico red chile powder, plus a pinch for sprinkling
- 5 cups powdered sugar
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.
Image via shimelle/Flickr