Mexican Hot Cocoa Cupcakes
Stephanie Wise
Updated Feb 27, 2023
Betty Crocker™ Super Moist™ devil’s food cake mix is spiced up with a touch of cinnamon.
Mexican Hot Cocoa Cupcakes
- Prep Time 10 min
- Total 1 hr 10 min
- Servings 24
- Ingredients 8
Ingredients
- 1 box Betty Crocker™ Super Moist™ 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 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
- Additional ground cinnamon for garnish
Instructions
-
Step1Heat oven as directed on box. Place paper baking cup in each of 24 regular-size muffin cups.
-
Step2In 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.
-
Step3Bake cupcakes and cool completely as directed on box.
-
Step4Frost cooled cupcakes with vanilla frosting. Sprinkle with additional cinnamon.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved