Mexican chocolate cupcakes

I actually may have posted a very similar cupcake recipe before, but I’m pretty sure they couldn’t have been as good as these are. They are so delicious. They’re a moist, rich cake with a slightly spicy, cinnamon, essentially Mexican icing. In case y’all haven’t caught on yet, I’m in love with all things Mexican: Mexican hot chocolate, molcajetes (mortar and pestles), Mexican blankets, hot sauce,  Mexican doors, tacos, turquoise and brown; you get the idea. As a side note, the cayenne pepper does not really make it spicy; it just adds a nice Mexican flavor ;)

Mexican Chocolate Cupcakes: makes 24


  1. Mix all ingredients together until moist and well blended.
  2. Put in cupcake cups and bake for 20-25 minutes at 350 degrees F.
Mexican frosting
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 4 cups confectioners’ sugar, or more as needed
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup butter, softened
  • 1/2 teaspoon clear vanilla extract, or to taste


In a bowl, sift 1/8 teaspoon of cayenne pepper, and the cinnamon with the confectioners’ sugar. Beat in the cream cheese and butter with an electric mixer on medium speed until the frosting is smooth; mix in the vanilla extract.


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