Mexican Hot Chocolate Cupcakes

Total Time

Prep: 30 min. Bake: 15 min. + cooling


2 dozen

Updated: Aug. 17, 2023
Mexican Hot Chocolate Cupcakes Recipe photo by Taste of Home


  • 1 package chocolate cake mix (regular size)
  • 1 cup water
  • 1 cup mayonnaise
  • 3 large eggs, room temperature
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1 container (16 ounces) marshmallow creme
  • 1 can (16 ounces) chocolate frosting
  • 24 miniature marshmallows


  1. Preheat oven to 350°. Line 24 muffin cups with paper.
  2. In a large bowl, combine cake mix, water, mayonnaise, eggs, cinnamon and cayenne; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Divide batter among prepared cups. Bake until a toothpick inserted in center comes out clean, 14-19 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
  3. Using an apple corer or a melon baller, core centers of cupcakes, leaving bottoms intact (save removed cake for another use). Using a pastry bag with a large round tip, fill cupcakes with marshmallow creme. Frost cupcakes and top each with a miniature marshmallow.

Nutrition Facts

1 cupcake: 279 calories, 11g fat (3g saturated fat), 27mg cholesterol, 239mg sodium, 43g carbohydrate (31g sugars, 0 fiber), 2g protein.