Name: Mexican Chocolate Cupcakes Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 C flour; 2/3 C unsweetened cocoa powder; 1 1/4 tsp baking soda; 1 tsp salt; 2 tsp cinnamon; 1/2 tsp cayenne pepper; 3/4 C milk; 1/2 C half & half; 1/2 C vegetable oil; 1 tsp vanilla; 3 eggs; 1 C sweet cream; 4 C powder sugar; 2 TBSP heavy whipping cream

Chocolate with a bit of spicyness...yes please! Today we celebrate another Cupcake Saturday! I hope you all are loving these cupcake recipes as much as we are! There is just something so fantastic about kicking off the weekend with a new cupcake flavor. I love it! This Mexican Chocolate Cupcakes Recipe is the perfect combination of chocolate with a bit of a kick. Not too crazy but enough that you know it is there.

Contents

Mexican Chocolate Cupcakes Recipe
- Great Dessert Recipes
Mexican Chocolate Cupcakes Recipe

Mexican Chocolate Cupcakes Recipe

This year is all about cupcake recipes! From sweet to tangy we are sharing a new recipe every week!

Cupcake Ingredients:

Flour
Baking cocoa
Baking soda
Salt
Cinnamon
Cayenne pepper
Milk
Half & half
Vegetable oil
Vanilla
Eggs

Frosting Ingredients:

Sweet cream
Powdered sugar
Heavy whipping cream

Great Dessert Recipes

Do you love recipes? Check out our copy cat recipes, dessert recipes, and our Crock Pot Recipes

Mexican Chocolate Cupcakes Recipe

Print Rate

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings:

Calories: 251kcal

Author: Tammilee Tips

Ingredients

Cupcake Ingredients:

2 C flour
⅔ C unsweetened cocoa powder
1 ¼ tsp baking soda
1 tsp salt
2 tsp cinnamon
½ tsp cayenne pepper
¾ C milk
½ C half & half
½ C vegetable oil
1 tsp vanilla
3 eggs

Frosting Ingredients:

1 C sweet cream
4 C powder sugar
2 TBSP heavy whipping cream

Instructions

Preheat oven to 350 degrees.
Line a cupcake pan with paper liners.
In a large mixing bowl ADD the following: flour, cocoa, baking soda, salt, cinnamon, cayenne pepper, vanilla, eggs, vegetable oil, milk and half and half.
Mix on low for 30 seconds.
Mix on high for 2 minutes.
Fill paper lined cupcake tins ¾ full.
Bake at 350 degrees for 15-18 minutes or until a toothpick comes out clean.
Allow to cool for 5-10 minutes

Frosting Recipe:

Add sweet cream and powder sugar in a large mixing bowl.
Mix on high until sweet cream and powder sugar is thoroughly mixed.
If it does not mix add the heavy whipping cream. (Again remember to be patient with the sweet cream and powder sugar.)
Check to see if the frosting can form and keep a stiff peak. If not add more powder sugar and mix until it can form and keep that stiff peak.
Using a pastry bag and a large tip frost the cooled cupcakes.
Sprinkle cinnamon on top of the freshly frosted cupcakes.

Hand Mixer

Muffin Pan