Web directions preheat oven to 350°.

Mexican hot chocolate cupcake recipe. Using an apple corer or a melon baller, core centers of cupcakes, leaving bottoms intact (save removed cake for. Beat on low speed 30 seconds. 1 3/4 ounces cocoa powder;

The cakes are baked and served in coffee cups, and have a fudgy hot chocolate layer at the bottom of the cup. Sweet and spicy and just a little bit different. To prepare the cupcake batter:

2 in large bowl, beat cake mix, 2 teaspoons cinnamon, the milk, oil, vanilla and eggs with electric mixer on low speed 30 seconds. Web 467 one bite of these mexican hot chocolate cupcakes and you’re never going to want to drink your hot chocolate ever again. To make mexican hot chocolate cupcakes we will use the help of box mixes and can frosting for a simpler preparation.

Lemon sugar added a little cinnamon and a little cayenne pepper to a delicious chocolate cupcake and topped them with a rich butter cream frosting. This subtle addition of spice does not make the cupcakes taste spicy but gives them an extra aromatic flavor. In a large bowl, beat eggs, oil, milk and vanilla.

3 1/2 ounces cacao nibs or small choc. Web directions to make the chocolate cupcakes: When you can get that same taste and flavor in cupcake form, why wouldn’t you?

Line a standard cupcake pan with liners. Mexican hot chocolate cupcakes are moist and fluffy chocolate cupcakes with just a hint of cinnamon and cayenne pepper. The frosting is just cool whip mixed with cinnamon.