Mexican

Mexican Hot Chocolate Cupcakes is for Dessert.

Mexican Hot Chocolate Cupcakes takes several minutes to prepare.

Mexican Hot Chocolate Cupcakes takes several minutes to cook.

Mexican Hot Chocolate Cupcakes makes 24 servings.

The ingredients for Mexican Hot Chocolate Cupcakes are:

Pillsbury Dark Chocolate Cake Mix
15-oz can pure pumpkin
3 eggs or 3/4 cup egg beaters (used beaters in recipe calculation)
scant tsp nutmeg
heaping tsp cinnamon
1/2 cup chocolate chips

Here is how you make Mexican Hot Chocolate Cupcakes:

Preheat oven to 350.In mixing bowl, beat together cake mix, pumpkin, eggs, and spices on low until combined. Scrape down edges, then mix on high for 2 minutes. Stir in chocolate chips.Scoop into lined cupcake pan, 5/8-3/4 full. Smooth tops of batter (these things puff up a lot and can look lumpy) and bake 12-16 minutes or until inserted knife comes out clean.Cool 5 minutes in cupcake pan, then cool additional 30 minutes before frosting.Frost with chocolate or vanilla buttercream and sprinkle with cinnamon-sugar. Or instead of frosting, dust with powdered sugar.Number of Servings: 24Recipe submitted by SparkPeople user CHEZDISHMAN.

The nutritional information for Mexican Hot Chocolate Cupcakes is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 118.8

• Total Fat: 3.4 g
• Cholesterol: 0.1 mg
• Sodium: 195.2 mg
• Total Carbs: 21.1 g
• Dietary Fiber: 2.1 g
• Protein: 2.3 g

Mexican Hot Chocolate Cupcakes is Mexican cuisine.