Go Back
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.
Print

Mexican Hot Chocolate Cupcakes

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.
Course Dessert
Cuisine Mexican
Keyword hot chocolate cupcakes, Mexican hot chocolate cupcakes, peppermint frosting
Prep Time 20 minutes
Cook Time 25 minutes
Servings 12 cupcakes
Author Rosana

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.