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!

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! 😉

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.

4.8 from 4 votes

Print Pin Recipe

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 minutes

Cook Time16 minutes minutes

Total Time36 minutes 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
• ⅓ 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

• 1 cup heavy whipping cream
• ¼ cup Dixie Crystals Confectioners Powdered Sugar
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ⅛ teaspoon cayenne pepper
• Shaved chocolate, for decoration

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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

© Jessica

Cuisine: Mexican

Category: Desserts

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