Mexican Hot Chocolate Cupcakes
Total Time
Prep: 30 min. Bake: 15 min. + cooling
Makes
2 dozen
Updated: Aug. 17, 2023
Mexican Hot Chocolate Cupcakes Recipe photo by Taste of Home
Total Time
Makes
Ingredients
- 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
Directions
- Preheat oven to 350°. Line 24 muffin cups with paper.
- 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.
- 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.
