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Mexican Hot Cocoa Cupcakes
Mexican Hot Cocoa Cupcakes
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Prep Time:
10 minutes
Total Time:
1 hour 10 minutes
Enhance Betty Crocker™ Super Moist™ devil's food cake mix with a hint of cinnamon for extra flavor.
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:
  • Preheat oven according to box instructions and line 24 regular-size muffin cups with paper baking cups.
  • In a large bowl, use an electric mixer to blend cake mix, 2 teaspoons of cinnamon, milk, oil, vanilla, and eggs on low speed for 30 seconds. Then, beat on high speed for 2 minutes. Divide the batter evenly among muffin cups, filling each about two-thirds full.
  • Follow the instructions on the box to bake the cupcakes and allow them to cool completely.
  • Top the cooled cupcakes with luscious vanilla frosting and a generous sprinkle of fragrant cinnamon.

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