The definition of warm and cozy – Mexican Hot Chocolate Cupcakes

While trying to find the perfect holiday treat to bring to Miss Em’s party this past weekend, I stumbled upon the prospect of a Mexican Hot Chocolate Cupcake but found that none of the recipes would quite reflect the complexity and depth of flavor of true Mexican Hot Chocolate. The frostings all seemed slightly off…too light…too heavy…not enough flavor. So I decided to get creative. I knew exactly what flavors I wanted to go for and lack of certain ingredients made me experiment even more. The result? Absolute perfection. AND my first truly unique Indulging in Guilty Pleasures recipe. All of the recipes on this blog have been tweaked by me to make them essentially Indulging material, but this recipe? This is aaaall me baby.

Read on for the recipe and photos…

Cupcake Ingredients

Makes 27 (I adjusted the ingredients to make 24 and I ended up with 27 sooo… yay!!)

1 cup sugar
1 cup brown sugar
2 eggs
3/4 cup milk
1/4 cup coconut milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 3/4 cup flour
3/4 cup unsweeted cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp chili powder
1 cup boiling water


  • Preheat oven to 350F.
  • In a large bowl, combine the sugar, brown sugar, eggs, oil, and milks. Beat together until well combined.

  • Add the baking powder, baking soda, salt, cinnamon, chili powder, and vanilla, stirring well until incorporated into the batter.
  • Slowly beat in the cocoa and flour just until mixed into the batter.

  • Slowly pour in the boiling water (see? It’s really like hot chocolate but with rising agents!)

  • Spoon batter into muffin tins lined with cupcake wrappers, filling each cup to approximately 3/4 full (don’t worry, these don’t puff up too much, so you really do want to fill them to 3/4).
  • Bake 17-19 minutes, or just until the tops of the cupcakes spring back to the touch.
  • Remove from oven and cool completely (for prime frosting conditions!).

Whipped Cream Cheese Mexican Hot Chocolate Frosting

1 cup heavy whipping cream

1/2 cup brown sugar

8 oz. cream cheese

cayenne to taste (approx. 1/2 tsp)

cinnamon to taste (approx. 1 tsp)

1 tbsp cocoa powder


  • Whip cream cheese and sugar together.
  • Slowly add the whipping cream and beat until thick enough to pipe onto the cupcakes.
  • Gently gold in the spices and the cocoa powder. Don’t beat or you’ll lose the body!
  • Pipe onto cupcakes and enjoy by a fire with loved ones….mmmm………..

I am completely in love with these cupcakes and the cozy feeling they impart along with the spicy flavor of something new. It’s like sitting by the fire at night knowing something new and fresh is coming in the morning…

5 Responses to “The definition of warm and cozy – Mexican Hot Chocolate Cupcakes”
  1. Peggy says:

    These look absolutely to die for! Mexican hot chocolate in cupcake form? Yes please!

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    December 2010
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