Happy Cinco de Mayo! Have you had a margarita yet? This delicious day is full of so many wonderful opportunities for incredible food and drinks, it's hard to know where to begin. Knowing where to end, however, is easy -- with dessert. And these Mexican Hot Chocolate Cupcakes are the perfect way to top off any fiesta fare.
The following recipe from Your Cup of Cake is divine. The moist chocolate cupcakes are topped with an incredible cinnamon whipped cream. The combination of the two will make you and your guests flip.
Mexican Hot Chocolate Cupcakes
Cinnamon Chocolate Cake:
Preheat oven to 350 degrees and line muffin tins with cupcake liners.
In a large bowl, beat eggs, oil, milk and vanilla.
Add cinnamon and cake mix (you can sift the cake mix in to make for easier blending.) Stir well.
Fill cupcake liners ¾ full and bake for 15-18 minutes or until a knife comes out clean.
Place immediately into airtight containers to seal moisture.
Whipped Cream Topping: Whip heavy cream, then remove from bowl. Beat butter for 5 minutes, then add whipped cream.
Add cinnamon, vanilla and powdered sugar slowly. If it clumps, be patient and keep beating. Add as much sugar until you get the taste you want.
Pipe onto cooled cupcakes and sprinkle with cinnamon