These were my Thanksgiving cupcakes. They were a HUGE hit. I didn’t have one; I know it sounds weird… but it wasn’t because they sucked… my dad ate most of them. Seriously. But everyone who ate one (or 13) said they were beyond awesome.
So… that said, here they are: Mexican Hot Chocolate cupcakes, with smooth chocolate buttercream frosting sprinkled with cinnamon sugar & a turkey topper.
Even without frosting these looked awesome…
Handmade turkey toppers! & yeah, the frosting looks like poo. Fah-q.
No you can’t have one *smacks your wrist*
Recipe? Here you go…
Mexican Hot Chocolate Cupcakes
- 1 package (18.25 oz.) dark chocolate cake mix
- 1 can (15 oz./ 1 ¾ cup) pure pumpkin
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ cup chocolate chips
1. Preheat oven to 350 degrees. Line muffin/ cupcake pan with liners and set aside.
2. In a large bowl, place cake mix, pumpkin, eggs, cinnamon and nutmeg. Blend on low speed for one minute. Scrape down sides and increase mixer speed to medium, mixing for two more minutes. Fold in chocolate chips, blending until chips are well distributed.
3. Scoop batter into prepared pan, filling each cup about ¾ full.
4. Place pan on middle rack and bake for approximately 12-16 minutes (depending on oven) until tester inserted comes out clean. Cool cupcakes in the pan, resting on a wire rack, for 5 minutes. Pull cupcakes out of pan and cool on wire rack 30 minutes more.
5. Frost**, and enjoy!
**These would be awesome with plain vanilla whipped buttercream too, I bet. Kinda like hot cocoa with whipped cream… But its up to you.