By contributing writer Beth
These tasty treats started when I had a strong craving for spicy, delicious Mexican hot cocoa…AND cupcakes. Out of that craving, these Abuelita Hot Chocolate Cupcakes were born.
I made them miniature because I think the flavor has just the right kick in a bite-size cupcake. They pack the right amount of sweetness and spiciness. I’m not sure what is in this hot cocoa beyond cinnamon, but it’s pretty much my favorite.
I’m not sure how these little babies would work with any other brand of hot cocoa. You could play around with it to find out. I would definitely say that the spice in these is perfect.
Here’s a tip on the frosting for those of you like me who aren’t great at keeping frosting bags on hand. You can create your own frosting bag by rolling up parchment paper into a funnel shape and taping it in place. Then you can place whatever tip you’re using in the bottom, load up the frosting, and you’re ready to decorate!
Abuelita Hot Chocolate Cupcakes
For the Cupcakes
- 4 packets Abuelita hot cocoa mix about 7/8 cup
- 3/4 cup cake flour
- 1 egg
- 1 teaspoon vanilla
- 3 tablespoons butter melted
- 1 teaspoon baking powder
- 3/4 cup brewed coffee
For the Frosting
- 1/3 cup cream cheese room temperature
- 1 tablespoon butter room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 2 packets Abuelita hot cocoa mix
- Heat oven to 350 degrees and spray a mini muffin pan with non-stick cooking spray (recipe makes 24 mini cupcakes).
- Mix all cake ingredients together in a medium bowl.
- Spoon the batter into the baking pan.
- Bake for 9 minutes.
- Allow the cupcakes to cool completely on a cooling rack.
- In a small mixing bowl, combine the frosting ingredients. Mix on medium high speed until whipped, and then frost the cupcakes.