Best Mexican Hot Cocoa Cupcakes Recipes

MEXICAN HOT COCOA CUPCAKES

Mexican Hot Cocoa Cupcakes image

Betty Crocker™ Super Moist™ devil's food cake mix is spiced up with a touch of cinnamon.

Provided by Stephanie Wise

Categories Dessert

Time 1h10m

Yield 24

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ Super Moist™ devil's food cake mix
2 teaspoons ground cinnamon
1 1/4 cups milk
1/2 cup vegetable oil
1 teaspoon vanilla
3 eggs
1 container Betty Crocker™ Rich & Creamy vanilla frosting
Additional ground cinnamon for garnish

Steps:

Heat oven as directed on box. Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cake mix, 2 teaspoons cinnamon, the milk, oil, vanilla and eggs with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes. Divide batter evenly among muffin cups, filling each about two-thirds full.
Bake cupcakes and cool completely as directed on box.
Frost cooled cupcakes with vanilla frosting. Sprinkle with additional cinnamon.

Nutrition Facts : ServingSize 1 Serving

MEXICAN HOT CHOCOLATE CUPCAKES WITH COCOA WHIPPED CREAM

Mexican Hot Chocolate Cupcakes with Cocoa Whipped Cream image

Like Mexican hot chocolate, these cupcakes are flavored with spicy cinnamon and bitter cocoa powder, as well as ancho chile pepper. The cakes are baked and served in coffee cups, and have a fudgy hot chocolate layer at the bottom of the cup.

Provided by @MakeItYours

Number Of Ingredients 1

Ingredients

Mexican Hot Chocolate Cupcakes 1 cup flour 1 cup granulated sugar, divided 6 tablespoons unsweetened cocoa powder, divided 2 teaspoons baking powder 2 teaspoons McCormick® Gourmet Collection Chile Pepper, Ancho 1 teaspoon McCormick® Gourmet C

Steps:

For the Cakes, preheat oven to 350°F. Generously spray 8 (6-ounce) oven proof coffee cups or ramekins with no stick cooking spray with flour or grease and flour cups. Place on large baking sheet.
Mix flour, 2/3 cup of the granulated sugar, 4 tablespoons of the cocoa powder, baking powder, ancho chile pepper, cinnamon and salt in large bowl. Stir in milk, oil and vanilla. (Batter will be stiff.) Spoon evenly into prepared cups.
Mix remaining 1/3 cup granulated sugar and 2 tablespoons cocoa powder in small bowl. Sprinkle evenly over batter. Spoon 2 tablespoons boiling water into each cup. (Do not stir.)
Bake 15 to 20 minutes or until tops are dry to the touch. Cool cups slightly on wire rack.
For the Cocoa Whipped Cream, beat cream and confectioners' sugar in medium bowl with electric mixer on high speed until soft peaks form. Add cocoa powder and vanilla; beat until stiff peaks form. Serve cakes in coffee cups while still warm. Dollop with Cocoa Whipped Cream. Sprinkle with additional cinnamon, if desired.
Make Ahead: Prepare and bake cakes as directed. Store in refrigerator overnight. To reheat cakes, microwave on HIGH 30 to 60 seconds or until heated through.
Test Kitchen Tip: Recipe for Cocoa Whipped Cream can be doubled. Serve remaining whipped cream on other desserts, hot cocoa or coffee beverages.
Notes from The Little Kitchen: I used 3.5 oz ramekins, ones you can find at World Market. I added 2 1/2 Tbsp of batter into each ramekin and used 1/2 Tbsp of the sugar-cocoa powder mixture on top.