Tuesday, July 14, 2015

Mexican Hot Chocolate Cupcakes



1 box Chocolate Fudge Cake Mix
1 1/4 c. milk, 1%
3 Eggs
1/2 c. Oil
1 Tbs. cinnamon
1 tsp. vanilla

16 oz. Cool Whip, Light
4 Tbs. powdered sugar

Preheat the oven to 350 degrees. In a large bowl, whisk the cake mix, milk, eggs, oil, cinnamon and vanilla together until everything is combined well. Line two muffin tins with cupcake liners (24 total). Divide the batter evenly among the cups. Bake for 15-18 minutes until the top is firm. Let cool fully. Meanwhile, in an electric mixer, whip the cool whip and powdered sugar together with a whisk attachment for 30 seconds to a minute. Use a cookie dough scoop that has a release lever to add a large dollop of frosting on top of each cupcake (or use a large spoon, dollop on top and smooth the top). Top each with a dash of cinnamon.

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