Mexican Hot Chocolate cupcakes

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.


YUMMMM..


No you can’t have one *smacks your wrist*

Recipe? Here you go…

Mexican Hot Chocolate Cupcakes

Ingredients:

  • 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

Directions:

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.

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30 comments

  1. Pingback: I’m cupcake-d out! « Cupcake Rehab
  2. Chez

    Hey! Love your blog! I tried these cupcakes last night (for a baby shower tomorrow) and the cupcakes ended up sticking to the liners, but not in a burned way. Is there something I’m doing wrong? Or is it because they don’t have any oil in them, so I need to spray the liners? Also, have you used any different kinds of frostings when you’ve made these? I was thinking of maybe some sort of marshmallow-like frosting, but don’t want to ruin them with my cupcake-rookie ideas! Let me know your thoughts!! Thanks!!!

  3. cupcake rehab

    Hi Chez…

    I never had that problem when making them, so I’m not really sure what that could be. You could try spraying the liners… it would probably help. I can’t imagine why that would happen in the first place though!

    I’ve used a plain dark chocolate frosting on them and it was great. 7-minute frosting would also be great. Let me know what you try and how it turns out!

  4. Chez

    Well, I’m crazy – I think I just tried eating one of the cupcakes before they were fully cooled because the next day they were perfect and didn’t stick to the liners at all. I ended up going with your s’mores cupcake frosting, which was delicious but pretty messy! I think next time I’ll try the 7-minute frosting. They were so good and got rave reviews at the baby shower. Thanks so much the recipe!! 🙂

  5. cupcake rehab

    You’re so welcome! The best time to eat a cupcake is after it’s totally cooled, I know a lot of people like ’em warm but I find they’re very crumbly that way.

    I’m glad you liked them 😀

  6. Yoli

    Want to let you know I love you style its great. have a small cupcake business abroad to be exact middleeast Bahrain. I’m from u.s. born in calif. stuck over here so have to make the best of it . married to one of them. i have linked your site to my face book page sprinkle cupcakes bahrain didnt know there was one already love the name whoops. checked out your mex chocolate cupcake going in the kitchen now but making one a little different.. so glad i found you stay cool. Happy |New Year.
    Yolanda

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