Mexican Hot Chocolate Cupcakes

Mexican Hot Chocolate Cupcakes

4.9 of 5 (8)
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by: CHEZDISHMAN


Recipe adapted from Recipe adapted from
Number of Servings: 24


    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


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.


Rate This Recipe

Member Ratings For This Recipe