Mexican Hot Cocoa Cupcakes

Name: Mexican Hot Cocoa Cupcakes
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 24
Cuisine: American
Ingredients: 1 box Betty Crocker® SuperMoist® devils food cake mix; 3 eggs; 2 teaspoons ground cinnamon; 24 servings Additional ground cinnamon for garnish; 296 milliliters milk; 1 teaspoon vanilla; 1 container Betty Crocker® Rich & Creamy vanilla frosting; 118 milliliters vegetable oil

The recipe Mexican Hot Cocoa Cupcakes could satisfy your American craving in around 1 hour and 10 minutes. Watching your figure? This gluten free recipe has 210 calories, 2g of protein, and 9g of fat per serving. This recipe serves 24. Head to the store and pick up milk, eggs, rich & creamy vanilla frosting, and a few other things to make it today. It works well as a dessert.

Instructions

Heat oven as directed on box.

Equipment you will use

Oven

Place paper baking cup in each of 24 regular-size muffin cups.

Equipment you will use

Muffin Liners

In large bowl, beat cake mix, 2 teaspoons cinnamon, the milk, oil, vanilla and eggs with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes. Divide batter evenly among muffin cups, filling each about two-thirds full.

Ingredients you will need

Cake Mix