Seeing as that I’m spending July off on a cross-country adventure with Mom I decided to get ahead this month and try out two cupcakes for June (especially since the early June cupcake was such a disaster). After planning a little housewarming fiesta and making all sorts of salsas toppings for dinner I wanted to make a dessert that would have a little south of the border kick to it. Flan just seemed like asking for trouble so I tried my hand at these spicy chocolate cupcakes. They were a huge success! Simple, delicious, and a great way to end a fiesta.
Mexican Hot Chocolate Cupcakes
1 box devils food cupcake mix (which again, means half a cake mix)
2 eggs
1/ 2 cup water
1/ 4 cup oil
1 tbsp ground cinnamon
1/ 4 tsp chili powder
Fill cupcake liners 2/3 full and bake in a 350 degree oven for 20 minutes. Allow to cool completely before frosting.
Cinnamon Cream Cheese Frosting
1/2 tub store bought cream cheese frosting
1 /2 tsp vanilla
1 tbsp ground cinnamon
Pipe cupcakes liberally with frosting and dust lightly with ground cinnamon.
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