This Mexican Hot Chocolate Cupcake recipe is quick and easy

What is Mexican about a cupcake you ask? Nothing really, but since we are so obsessed with cupcakes in the United States, why not make cupcakes with the flavors of home that you crave. Plus, aren't you a little bored with vanilla and chocolate?

Mexican hot chocolate is less sweet than most recipes and always has cinnamon, but sometimes has chili powder or nutmeg (I even saw some recipes with vanilla, ginger and cayenne). Whether you add whipped cream or just use milk, there is a creamy factor to a good chocolate. Adding marshmallows is optonal, and I am pretty sure turns it into Mexcan-American Hot Chocolate.

Now here is the fakeout: you can do this with boxed cake mix!


Here is how you do it: Mix one box of store bought Devils Food cake mix according to package directions. Add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg or chili powder (I don't know what happens if you use both nutmeg and chili powder so I suggest using one or the other. Or add both, but don't blame me if you don't like it). Bake according to the directions on the box.

For the icing you have two options. You can make (or buy) whipped cream. If you make the whipped cream, add a little vanilla extract. Or you can make your own marshmallow frosting if you are more adventurous. Pipe the icing of your choice on the cupcake and sprinkle cinnamon and chocolate shavings over top. Done! 

For the record, I always pick the marshmallow icing, but I have a crazy sweet tooth.

What is your favorite recipe fake out?

Image via Calgary Reviews/Flicker