Mexican Hot Chocolate Cupcakes

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4.7 of 5 (10)

Nutritional Info

Servings Per Recipe: 24
Amount Per Serving
Calories: 118.8

Total Fat: 3.4 g
Cholesterol: 0.1 mg
Sodium: 195.2 mg
Total Carbs: 21.1 g
Dietary Fiber: 2.1 g
Protein: 2.3 g

View full nutritional breakdown of Mexican Hot Chocolate Cupcakes calories by ingredient

Introduction

Recipe adapted from CupcakeRehab.com Recipe adapted from CupcakeRehab.com

Number of Servings: 24

Ingredients

Pillsbury Dark Chocolate Cake Mix

15-oz can pure pumpkin

3 eggs or 3/4 cup egg beaters (used beaters in recipe calculation)

scant tsp nutmeg

heaping tsp cinnamon

1/2 cup chocolate chips

Directions

Preheat oven to 350.

In mixing bowl, beat together cake mix, pumpkin, eggs, and spices on low until combined. Scrape down edges, then mix on high for 2 minutes. Stir in chocolate chips.

Scoop into lined cupcake pan, 5/8-3/4 full. Smooth tops of batter (these things puff up a lot and can look lumpy) and bake 12-16 minutes or until inserted knife comes out clean.

Cool 5 minutes in cupcake pan, then cool additional 30 minutes before frosting.

Frost with chocolate or vanilla buttercream and sprinkle with cinnamon-sugar. Or instead of frosting, dust with powdered sugar.

Number of Servings: 24

Recipe submitted by SparkPeople user CHEZDISHMAN.