Mexican Hot Chocolate Cupcakes with Cinnamon Butter Cream Frosting

[ingredients-list title=”Mexican Hot Chocolate Cupcakes” serving_size=””]
[ingredients-left]

• 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

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[ingredients-right]

• 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

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[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]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.  [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Combine the flour, cocoa, baking powder, salt and cinnamon, and gradually add to the sugar mixture, until the mixture begins to come together.  [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Very slowly, add the boiling water, and blend until the mixture is smooth.  [/step-item]

[step-item number=”4″ image_url=”” title=”” ] 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.  [/step-item]

[step-item number=”5″ image_url=”” title=”” ] Cool the cupcakes in their pans on wire racks until cooled. [/step-item] [/step-list-wrapper]

[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.[/cooking_tip]

[ingredients-list title=”Cinnamon Buttercream Frosting” serving_size=””]
[ingredients-left]

• 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

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[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]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.[/step-item] [/step-list-wrapper]

Originally Published in Reader's Digest