Mexican Hot Chocolate Cupcakes
These Mexican Hot Chocolate Cupcakes are soft, moist and tender. They’re infused with warm spices like cinnamon and cayenne pepper, and topped with sweet peppermint frosting for the perfect flavor balance.
These cupcakes are a fun twist on a classic dessert, and perfect for the holiday season! My Mexican Hot Chocolate cupcakes are super soft and fudgy, with a little kick from the cayenne pepper and hot sauce. The minty frosting brings the perfect balance between sweet and spicy, giving it a nice and complex flavor.
About this Recipe
- Taste: Rich, chocolatey with a kick of spice and a sweet peppermint finish.
- Texture: Moist and fluffy cupcakes with a creamy frosting.
- Effort: Easy, perfect for beginner bakers.
- Time: About 1 hour, including baking and frosting.
Ingredients
- All-purpose flour: Provides the structure for the cupcakes.
- Cocoa powder: Rich chocolate flavor base.
- Spices: Cinnamon and cayenne pepper add warmth and a touch of heat.
- Unsalted butter & sugar: Creates the base for the moist and flavorful cupcakes.
- Eggs & Milk: Binds the ingredients and adds moisture.
- Vanilla extract: Enhances the chocolate flavor.
- Semisweet chocolate chips: Melted chocolate adds richness and texture.
- Hot sauce: A secret ingredient that adds a touch of depth without being overpowering.
- Powdered sugar & butter: The base for the creamy and fluffy peppermint frosting.
- Peppermint extract: Adds the signature peppermint flavor to the frosting.
- Crushed peppermints: For a festive and delicious garnish.
See recipe card for quantities.
Variations & Substitutions
- You can substitute all-purpose flour with a gluten-free 1:1 baking flour blend if needed.
- For a dairy-free option, use vegan butter and dairy-free milk in both the cupcakes and frosting.
- Frosting: opt for no frosting or a traditional vanilla frosting by simply omitting the peppermint extract.
How to Make Mexican Hot Chocolate Cupcakes
These cupcakes are so easy to make and come together in less than an hour. They’re perfect for holiday gatherings and friends-giving. I’m making these for our annual Secret Santa. For detailed instructions, please see the recipe card below. Here’s a quick overview:
Instructions
- Preheat oven and prep 12-cup muffin or cupcake pan.
- Whisk dry ingredients together.
- Cream butter and sugar, then add eggs, vanilla, and milk.
- Combine wet and dry ingredients, then fold in chocolate chips.
- Bake until a toothpick inserted in the center comes out mostly clean.
- Beat butter and powdered sugar for the frosting, then add milk and peppermint extract.
- Frost cooled cupcakes and garnish with crushed peppermints.
How to Make Peppermint Frosting
- Beat softened butter until soft and creamy. Add sifted powdered sugar and heavy cream (or milk), beating on low. Add peppermint extract, and beat on high for 2 minutes, until desired consistency.
Storage
- Store: These cupcakes can be stored at room temperature in an airtight container for up to 3 days.
- Freeze: Unfrosted cupcakes can be frozen in a freezer bag for up to 3 months. Thaw in the refrigerator overnight.
Recipe FAQ
- Can I use a different type of milk? Yes, you can use almond milk, oat milk, or even water in place of whole milk.
- How can I tell if my cupcakes are done? A toothpick inserted in the center should come out mostly clean, with a few moist crumbs.
Did You Like This Recipe?
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Happy Baking! x
Mexican Hot Chocolate Cupcakes
- Total Time: 45 minutes
- Yield: 12 cupcakes
Description
These Mexican Hot Chocolate Cupcakes are soft, moist and tender. Infused with warm spices like cinnamon and cayenne pepper, and topped with sweet peppermint frosting for the perfect flavor balance.
Ingredients
For the Cupcakes
- 1 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking pwder
- 1/2 cup cocoa powder
- 1/2 tsp cayenne pepper
- 1 tsp cinnamon
- 1 cup granulated sugar
- 9 tbsp unsalted butter, softened
- 3 eggs
- 2 tbsp vanilla extract
- 1 cup whole milk
- 1 cup semisweet chocolate chips
- 2–3 drops hot sauce, optional
For the Peppermint Frosting
- 2 sticks (1 cup) unsalted butter, softened
- 4 1/2 cups confectioners sugar, sifted
- 3–4 tbsp whole milk or heavy cream
- 1 tsp peppermint extract
- Crushed peppermints or candy canes, optional
Instructions
For the Cupcakes:
- Preheat the oven to 35oºF. Line a 12-cup muffin or cupcake pan with cupcake liners.
- In a large bowl, mix the dry ingredients and whisk until just combined. Set aside.
- In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar on high speed until soft. Scrape down the sides of the bowl as you go. Reduce speed to low, add the eggs, vanilla and milk, and beat until just combined.
- Add the dry ingredients to the wet mixture, and mix on low until just incorporated.
- Portion the batter into the cupcake liners, filling them 2/3 full to prevent overflows.
- Bake for 20-25 minutes, until toothpick inserted in the center comes out mostly clean – crumbs are OK, but not batter. Allow to cool before frosting.
For the Peppermint Frosting:
- In the bowl of a stand mixer with the paddle attachment, beat the butter, on medium, until soft. Add the sifted confectioners sugar. Reduce speed to low while adding the cream, 1 tablespoon at a time. I used 4 tablespoons.
- Add the peppermint extract and beat on high for 2 minutes, until desired consistency.
- Transfer to piping bag with a star tip, and pipe onto cooled cupcakes. Garnish with crushed peppermints or candy canes.
Notes
- Storage: store at room temperature in an airtight container for up to 3 days.
- Freeze: Unfrosted cupcakes can be frozen in a freezer bag for up to 3 months. Thaw in the fridge overnight.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: Mexican
