Mexican Hot Chocolate Cupcakes

Prep 20 mins
Cook 16 mins
Total 36 mins

Rich and chocolatey cupcakes with a touch of heat are topped with spicy whipped cream frosting in these Mexican Hot Chocolate Cupcakes! This flavor-packed dessert gives you Mexican hot cocoa in cupcake form!

A Close-Up Shot of a Mexican Hot Chocolate Cupcake with More Cupcakes in the Background

Mexican Hot Chocolate Cupcakes

They say that the cupcake craze is over. I don’t know who “they” are, but I don’t agree. Sure there are new things that are trendy right now, however cupcakes will always be adorably sized…and perfect for sharing! Plus, getting to use different colored/themed wrappers is a lot of fun.

I know the people at Jorge’s office wouldn’t be diving into a half eaten layered cake…but when I send in cupcakes they have no idea that half of them have already been inhaled! πŸ˜‰

A Spicy Hot Cocoa Cupcake in a White Mug Beside Two More Frosted Cupcakes

This cupcake flavor combination has been floating around in my head for a couple of years now. One of my favorite treats is a steaming cup of Mexican Hot Chocolate. I love the spicy chocolate and the delicious whipped cream on top.

In cupcake form, that translated into a rich dark chocolate cupcake and vanilla whipped cream that are both spiced with hints of cinnamon and spicy cayenne pepper. In one word, this cupcake is Divine.

Yield: 12

Mexican Hot Chocolate Cupcakes

A Spicy Hot Cocoa Cupcake in a White Mug Beside Two More Frosted Cupcakes

Rich and chocolatey cupcakes with a touch of heat are topped with spicy whipped cream frosting in these Mexican Hot Chocolate Cupcakes! This flavor-packed dessert gives you Mexican hot cocoa in cupcake form!

Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes

Ingredients

For the Mexican Hot Chocolate Cupcakes

  • 1 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup hot water
  • 1/3 cup cocoa powder
  • 6 tablespoons butter, room temperature
  • 3/4 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract

For the Spicy Whipped Cream Frosting

Instructions

  1. Preheat oven to 350°F. Line a cupcake tin with cupcake liners. Set aside.1
    In a small bowl, whisk together flour, cinnamon, baking soda, salt and cayenne pepper. Set aside. In another small bowl, whisk together hot water and cocoa powder. Set aside.
  2. In a stand mixer, cream together butter and granulated sugar until light and fluffy, about 2 minutes. Add egg, vegetable oil and vanilla extract, mixing until combined. Then mix in flour mixture, alternating with water mixture, mixing until there are no lumps.
  3. Spoon batter into prepared tin, filling 3/4 full. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
  4. Remove from pan and let cool completely on a wire rack.5
    In bowl of a stand mixer, combine the heavy whipping cream and powdered sugar. Using whisk attachment, mix on high for 1-2 minutes, or until soft peaks have formed.
  5. Add vanilla extract, cinnamon and cayenne pepper and beat for about a minute longer, or until stiff peaks have formed.
  6. Transfer whipped cream to a piping bag and pipe onto cooled cupcakes. Sprinkle tops with shaved chocolate and serve immediately.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 318Total Fat: 18gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 53mgSodium: 225mgCarbohydrates: 36gFiber: 1gSugar: 27gProtein: 3g

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This recipe was developed for Dixie Crystals.

Four Mexican Hot Chocolate Cupcakes on a Wooden Table with a Tea Cup, Saucer and Cupcake Tin

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Comments

16 Responses
  1. 100 Decadent Christmas Cupcakes Recipes & Cupcake Decoration Ideas ideal for the Holidays - Hike n Dip

    […] Mexican Hot Chocolate Cupcake By The Novice Chef […]

  2. Vanessa

    I am making these today for Cinco De Mayo. I used my own chocolate cake recipe, but am adding the same spices and using the same frosting you made. I cannot wait to taste them!!! πŸ™‚

  3. Honey What's Cooking

    wow this recipe looks awesome.
    very nice job, never thought of making a mexican hot chocolate into a cupcake. brilliant.

  4. ErinsFoodFiles

    yum yum yum yum

    PS. I’m kind of mad you didn’t rig your giveaway so that I would win the Nespresso maker. What kind of friend ARE you!? πŸ˜‰

  5. Jess @ Feast with Me

    Omg these are so adorable! And I love how I don’t have to try and cram them in before Christmas – this is a delicious cupcake for all winter long πŸ˜€ yum!

  6. Gerry @ Foodness Gracious

    Yeah, “they” also said we’d have floating cars by now. Pshh cupcakes will be here forever! and I’m glad after seeing these Latin beauties..

  7. Eva Taylor

    I love a spiced chocolate recipe, warm with cinnamon and cayenne. And the whipped cream is wonderful to top it off.

  8. Pam Fong

    these look and sound delicious, you’re amazing!! can’t wait to try it out myself, thank you for sharing!!

  9. Stefanie @ Sarcastic Cooking

    I love the combo of spicy and sweet. Last year I made a cayenne and dark chocolate cookie. My husband hated it, I LOVED it! Looks like I will be baking up a batch of these for myself!

  10. Rachel @ Baked by Rachel

    I think it’s funny ‘they’ talk about it being a craze in the first place. Cupcakes will always and forever be loved.

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Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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