Mexican Hot Chocolate Cupcakes Recipe

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3 votes | 8593 views

Light and airy mini cupcakes with a hint of cinnamon and a spicy kick of cayenne, cooled down with a dollop of cream cheese frosting.

Prep time:
Cook time:
Servings: 24 mini cupcakes


Cost per serving $0.40 view details


  1. Preheat the oven to 350 degrees F. Line 24 mini baking cups with paper liners.
  2. Sift the first eight ingredients into the bowl of a stand mixer. Whisk to make sure all ingredients are combined.
  3. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  4. With the mixer on low, slowly add the wet ingredients to the dry and mix until just combined. Keeping the mixer on low, add the coffee and stir to combine. Scrape bowl to make sure everything is incorporated.
  5. Fill muffin cups halfway and bake at 350° for 10-15 minutes or till cake tester comes out clean. Cakes will be soft and airy.
  6. Cream Cheese Frosting:
  7. Mix cream cheese and butter with hand mixer till fully combined. Add cinnamon. Slowly add confectioner’s sugar till desired sweetness is reached and frosting is smooth.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 52g
Recipe makes 24 servings
Calories 180  
Calories from Fat 69 38%
Total Fat 7.82g 10%
Saturated Fat 3.42g 14%
Trans Fat 0.06g  
Cholesterol 16mg 5%
Sodium 214mg 9%
Potassium 81mg 2%
Total Carbs 26.41g 7%
Dietary Fiber 0.5g 2%
Sugars 21.09g 14%
Protein 1.74g 3%
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