Mexican Hot Chocolate Cupcakes

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

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.

A Spicy Hot Cocoa Cupcake in a White Mug Beside Two More Frosted Cupcakes
4.8 from 4 votes
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Yield: 12

Mexican Hot Chocolate 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 Time20 minutes
Cook Time16 minutes
Total Time36 minutes

Ingredients

For the Mexican Hot Chocolate Cupcakes

  • 1 cup all-purpose flour
  • 1 teaspoon cinnamon
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ½ cup hot water
  • cup cocoa powder
  • 6 tablespoons butter, room temperature
  • ¾ cup Dixie Crystals Extra Fine Granulated Sugar
  • 1 large egg
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract

For the Spicy Whipped Cream Frosting

Instructions 

  • 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.
  • 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.
  • 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.
  • 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.
  • Add vanilla extract, cinnamon and cayenne pepper and beat for about a minute longer, or until stiff peaks have formed.
  • Transfer whipped cream to a piping bag and pipe onto cooled cupcakes. Sprinkle tops with shaved chocolate and serve immediately.

Nutrition

Serving: 1, Calories: 318kcal, Carbohydrates: 36g, Protein: 3g, Fat: 18g, Saturated Fat: 9g, Polyunsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 53mg, Sodium: 225mg, Fiber: 1g, Sugar: 27g

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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

Post may contain affiliate links. Read my disclosure policy.

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

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!!! 🙂

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

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!? 😉

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 😀 yum!

I love adding heat to chocolate!! These look amazing!

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..

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

Cupcakes will never go out of style in my heart! Love these!

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

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!

Jessica congratulations!! I can see you are no longer a novice chef, good for you!!!!

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

These look WONDERFUL!

Waoooo so yummy!!

The cupcakes looks so good.

Thank You For Being Here!

Jessica
For the past 15 years, Jorge & Jessica have loved getting to share their families' favorite recipes with all of you. They live in Florida with their 3 kids.