MEXICAN HOT COCOA CUPCAKES

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Mexican Hot Cocoa Cupcakes image

Betty Crocker™ Super Moist™ devil's food cake mix is spiced up with a touch of cinnamon.

Provided by Stephanie Wise

Categories     Dessert

Time 1h10m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ devil's food cake mix
2 teaspoons ground cinnamon
1 1/4 cups milk
1/2 cup vegetable oil
1 teaspoon vanilla
3 eggs
1 container Betty Crocker™ Rich & Creamy vanilla frosting
Additional ground cinnamon for garnish

Steps:

  • Heat oven as directed on box. Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat cake mix, 2 teaspoons cinnamon, the milk, oil, vanilla and eggs with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes. Divide batter evenly among muffin cups, filling each about two-thirds full.
  • Bake cupcakes and cool completely as directed on box.
  • Frost cooled cupcakes with vanilla frosting. Sprinkle with additional cinnamon.

Nutrition Facts : ServingSize 1 Serving

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