Skip to main content
  1. Leisure
  2. Food & Drink
  3. Restaurants

Mexican hot chocolate cupcakes

See also

Hernan hot cooca


Que paso?! The first time I had a Mexican hot chocolate cupcake was back in November when I worked at a bakery short term. It was moist and divine but tasted nothing like an actual Mexican hot cocoa. The cinnamon and spice was absent. The result of this recipe is a dark and moist cupcake with a bit of a kick to it!


Cupcake Ingredients:
2 cups pure cane sugar
2 ex large eggs at room temperature
1 cup whole milk (you want the full fat content)
1/2 cup vegetable oil (provides moisture)
2 teaspoons vanilla extract
1 and 3/4 cups cake flour
3/4 cup chopped Hernan chocolate bar
¼ cup Hershey’s cocoa powder
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon kosher salt
1/2 teaspoon fresh ground cinnamon
1/8 teaspoon ground cayenne pepper
1 cup boiling water

Frosting ingredients:

3 sticks unsalted butter
1 and 1/2 teaspoons ground cinnamon
1 teaspoon Madagascar vanilla extract
1/4 cup whole milk
1/8 teaspoon fine kosher salt
1 teaspoon of Meringue power
6 cups confectioners’ sugar

Cupcake Instructions

Preheat your oven to 350 degrees (F). You want a nice hot oven for your cupcakes to go into prevent them from sinking in the middle. Line your cupcake pans with liners and set to the side. Combine all of your wet ingredients (sugar, eggs, milk oil and vanilla) into one bowl. In a medium size bowl, sift your flour, cocoa powder, baking powder, baking soda, salt, cayenne pepper and cinnamon. This process will allow the baking powder and soda to be disbursed evenly in the mixture when it’s combined. Slowly add your dry mixture to your wet mixture and beat until it’s combined. Combine the boiling hot water to your recipe. Decrease your oven temperature to 325 degrees. I use a ¼ measuring spoon to evenly fill my cupcake pans with the hopes that they will all bake the same size. Bake your cupcakes for 18 minutes. Cool your cupcakes on a wire rack completely before frosting.

Frosting directions
Beat butter until smooth in a standing or hand held mixer. Slowly add your confectioners’ sugar, cinnamon, and salt and continue beating until everything is combined. On low speed, add the cream and vanilla continue beating on low speed. Mix on high speed for up to 5 minutes this will cause it to become light and fluffy. Add additional cream or confections sugar until your frosting is at the consistency that you like. Adding more confectioners’ sugar will make the frosting thick and stable. Adding more milk will thin out your frosting. I use two types of chocolate to add that rich potency this recipe.
Combing two types of chocolate to a recipe always enhances the flavor. Hernan LLC pure organic chocolate is rich product mixed with cinnamon and sugar full of anti-oxidants.
I would love to hear your feedback on the use of this recipe and post pics if you can.



  • Cashew dip
    Tasty cashew dip: You wouldn't think something so healthy could be so tasty
    Cashew Dip
  • Istanbul, Turkey
    Istanbul, Turkey has been named the number one travel destination by Trip Advisor
    9 Photos
  • Pasta Salad
    Pasta salad recipe: Easy and healthy pasta salad with delicious pasta dressing
    Pasta Salad
  • Deviled eggs
    This is the only deviled egg recipe you’ll need this Easter
    Delicious Eggs
  • Nail art
    Use this Coachella sunset nail art tutorial with RCM nail polish to create gorgeous nails
    7 Photos
  • Chocolate souffle
    Love chocolate? Get tips on making the perfect chocolate souffle every time
    Recipe 101

User login

Log in
Sign in with your email and password. Or reset your password.
Write for us
Interested in becoming an Examiner and sharing your experience and passion? We're always looking for quality writers. Find out more about and apply today!