Mexican Hot Chocolate Cupcakes
Mexican Hot Chocolate Cupcakes are a delightful fusion of rich chocolate and warm spices, featuring a subtle kick from chili. These moist and fluffy cupcakes are perfect for any occasion, whether you’re hosting a gathering or indulging yourself. Topped with chocolate ganache or marshmallow fluff, they promise to satisfy your sweet cravings and leave everyone wanting more.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk (or almond milk)
- 1/4 cup vegetable oil (or melted butter)
- 1 tsp ground cinnamon
- 1/8 tsp cayenne pepper (adjust to taste)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, cinnamon, and cayenne pepper.
- In another bowl, whisk sugar and eggs until fluffy. Add milk, oil, and vanilla; blend well.
- Gently combine wet and dry ingredients until just mixed.
- Fill cupcake liners about two-thirds full with batter.
- Bake for 18–20 minutes until a toothpick inserted comes out clean. Cool in the pan for five minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 210
- Sugar: 17g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg