Wintertime is the perfect time for warm fires, cozy blankets and food that warms the soul. How about a chocolate cupcake with a little kick! A little cinnamon gives this chocolate cupcake an extra something. These cupcakes are inspired by the popular mexican hot chocolate drink.
Mexican Hot Cocoa Cupcakes
In Mexico, hot chocolate remains a popular national drink. Traditional Mexican hot chocolate includes semi-sweet chocolate,cinnamon, sugar and vanilla. Hot chocolate of this type is commonly sold in circular or hexagonal tablets which can be dissolved into hot milk, water or cream, then blended until the mixture develops a creamy froth. Mexican cinnamon hot chocolate is traditionally served alongside a variety of Mexican pastries known aspan dulce and in Spain with churros.
- 1 box Betty Crocker Gluten Free devil’s food cake mix
- 2 teaspoons ground cinnamon
- 1 1/4 cups coconut or rice milk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 3 eggs
- 1 container Betty Crocker Rich & Creamy vanilla frosting
- Additional ground cinnamon for garnish
- 1/4 teaspoon ground red pepper (cayenne)
- Heat oven as directed on box. Place paper baking cup in each of 24 regular-size cupcake cups.
- In large bowl, beat cake mix, 2 teaspoons cinnamon, the coconut or rice milk, oil, vanilla and eggs with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes. Divide batter evenly among cupcake cups, filling each about two-thirds full.
- Bake cupcakes and cool completely as directed on box.
- Frost cooled cupcakes with vanilla frosting. Spice things up by stirring 1/4 teaspoon ground red pepper (cayenne) into the vanilla frosting. Sprinkle with additional cinnamon.