MENU
  • Pinterest
    0
  • Print
    0
  • Save
    0
  • Facebook
    0
  • Email
    0

Mexican Hot Cocoa Cupcakes

Mexican Hot Cocoa Cupcakes
  • Prep 10 min
  • Total 1 hr 10 min
  • Servings 24

Betty Crocker's SuperMoist Devil's Food Cake is spiced up with a touch of cinnamon. ...MORE+ LESS-

Girl Versus Dough
April 25, 2012

Ingredients

1
box Betty Crocker™ SuperMoist™ devil’s food cake mix
2
teaspoons ground cinnamon
1 1/4
cups milk
1/2
cup vegetable oil
1
teaspoon vanilla
3
eggs
1
container Betty Crocker™ Rich & Creamy vanilla frosting
Additional ground cinnamon for garnish

Steps

Hide Images
  • 1
    Heat oven as directed on box. Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    In large bowl, beat cake mix, 2 teaspoons cinnamon, the milk, oil, vanilla and eggs with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes. Divide batter evenly among muffin cups, filling each about two-thirds full.
  • 3
    Bake cupcakes and cool completely as directed on box.
  • 4
    Frost cooled cupcakes with vanilla frosting. Sprinkle with additional cinnamon.

Expert Tips

  • Spice things up by stirring 1/4 teaspoon ground red pepper (cayenne) into the vanilla frosting.
  • For even more pizzazz, top cupcakes with red pepper flakes, cinnamon candies or chocolate shavings.

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

Comment