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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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.