In addition to cocoa, Mexican hot chocolate has some signature ingredients including cinnamon and cayenne pepper. I created these delicious cupcakes with a similar flavor profile and my secret ingredient: mayonnaise. I like to use mayonnaise in my chocolate cupcakes because it keeps them extra moist. —Michele Kusma, Columbus, Ohio
Mexican Hot Chocolate Cupcakes
Updated on Aug. 17, 2023
Mexican Hot Chocolate Cupcakes
Prep Time
30 min
Cook Time
15 min
Yield
2 dozen
Ingredients
- 1 package chocolate cake mix (regular size)
- 1 cup water
- 1 cup mayonnaise
- 3 large eggs, room temperature
- 2 teaspoons ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1 container (16 ounces) marshmallow creme
- 1 can (16 ounces) chocolate frosting
- 24 miniature marshmallows
Directions
- Preheat oven to 350°. Line 24 muffin cups with paper.
- In a large bowl, combine cake mix, water, mayonnaise, eggs, cinnamon and cayenne; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Divide batter among prepared cups. Bake until a toothpick inserted in center comes out clean, 14-19 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
- Using an apple corer or a melon baller, core centers of cupcakes, leaving bottoms intact (save removed cake for another use). Using a pastry bag with a large round tip, fill cupcakes with marshmallow creme. Frost cupcakes and top each with a miniature marshmallow.
Nutrition Facts
1 cupcake: 279 calories, 11g fat (3g saturated fat), 27mg cholesterol, 239mg sodium, 43g carbohydrate (31g sugars, 0 fiber), 2g protein.
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