Mexican Hot Chocolate Cupcakes with Cinnamon Butter Cream Frosting

All the flavors of a cup of Mexican hot chocolate in a cupcake.

By Diane Phillips from readersdigest.com
Mexican Hot Chocolate Cupcakes with Cinnamon Butter Cream Frosting

Mexican Hot Chocolate Cupcakes

  • 2 cups granulated sugar
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 3/4 cups unbleached all-purpose flour
  • 3/4 cup Dutch-process unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup boiling water

    How to make it 

  • 1

    Preheat the oven to 350 degrees.  Line 24 standard cupcake pans with liners, or coat with non-stick cooking spray.  In the large bowl of an electric mixer, stir together the sugar, eggs, milk, oil and vanilla, until blended. 

  • 2

    Combine the flour, cocoa, baking powder, salt and cinnamon, and gradually add to the sugar mixture, until the mixture begins to come together. 

  • 3

    Very slowly, add the boiling water, and blend until the mixture is smooth. 

  • 4

    Ladle or scoop the batter into the cupcake tins, filling ¾ full.  Bake the cupcakes for 15 to 18 minutes until a skewer inserted into the center of each one comes out clean. 

  • 5

    Cool the cupcakes in their pans on wire racks until cooled.

Healthy Cooking Tip

At this point the cupcakes can be kept covered at room temperature for up to 2 days, or frozen for 6 weeks.  Defrost and ice with the cinnamon butter cream frosting. Cover the frosting, and store in the refrigerator for up to 5 days, or freeze for up to 6 weeks.

Cinnamon Buttercream Frosting

  • 4 ½ cups confectioner’s sugar
  • 1 cup (2 sticks) unsalted butter at room temperature
  • 1 tablespoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • 2 tablespoons milk
  • Chocolate curls for garnishing cupcakes

    How to make it 

  • 1

    In the bowl of an electric mixer, stir the sugar, to aerate it.  Add the butter, vanilla, cinnamon and 1 tablespoon milk, and beat on high speed until the frosting is spreading consistency. If the frosting is stiff, add a few more drops of milk, beating after each addition.  Frost the cooled cupcakes and garnish with chocolate curls. Makes enough to frost two 9-inch layers or 24 cupcakes.

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