Mexican Hot Chocolate Cupcakes

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Mexican Hot Chocolate Cupcakes

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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
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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.

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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    Absolutely delicious! - 8/4/10

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  • Incredible!
    1 of 1 people found this review helpful
    These are great! ...and so easy. - 1/16/11

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  • Incredible!
    1 of 1 people found this review helpful
    I've made these twice and they are fantastic!!!! Nice moist texture and delicious flavor. Perfect with a bit of powdered sugar or warmed up slightly and topped with a little fat free frozen yogurt - 1/20/10

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  • I added a tsp of cayenne to give a bit of warmth to these cupcakes. People who like spicy chocolate loved them! - 5/6/14

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  • perfect for the chocolate lover - 4/27/12

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