Mexican Hot Chocolate Cupcakes with Buttercream Frosting

Need something super-simps for Cinco de Mayo?  Tryout these cupcakes.  I adapted the recipe from the book "Cupcakes! from the Cake Mix Doctor".   I frosted mine as flowering cacti, but don't let that scare you away from making these cupcakes!  They are so delicious . .. lightly flavored with cinnamon and very airy.  No need to frost them all fancy-like if you don't want to :)

Mexican Hot Chocolate Cupcakes with Buttercream Frosting

Yied 22-24 Cupcakes

Cupcake Ingredients:

1 package (18.25 ounces) Chocolate Cake Mix

1 Cup Buttermilk

1/2 Cup Vegetable Oil

3 Large Eggs

1 Teaspoon Vanilla

1 Teaspoon Cinnamon

Basic Buttercream Frosting 

Step 1:  Preheat oven to 350 degrees Fahrenheit.  Prepare you cupcake pans with liners and set aside.

Step 2:  In a large bowl, add the cake mix, buttermilk, oil, eggs, vanilla and cinnamon.  Blend with an electric mixer on low for 3 seconds, until slightly moistened.  Stop the mixer, scrape the sides down and then mix again with the mixer for 2 minutes at medium speed.  

Step 3:  Distribute the batter among the cupcake liners and bake for 16-20 minutes or until they spring back when lightly pressed with your finger.  Remove from oven and let cook completely before frosting.

Basic Buttercream Frosting Ingredients:

8 Tablespoons Butter (1 Stick) at room temperature

3 Cups Powdered Sugar

3 - 4 Tablespoons Milk

1 Teaspoon Vanilla

Step 1:  In a large mixing bowl, add the beat at low speed until fluffy (roughly 1 minute).  

Step 2:  Scrape down the sides of the bowl and add the powdered sugar, vanilla and 3 tablespoons of the milk. 

Step 3:  Blend with the mixer on low speed until the sugar is incorporated.  Increase to medium speed and beat until light and fluffy.

Yield:  Frosting for 24 cupcakes.  However, if you plan pipe or decorate your cupcakes (such as I did) - you may want to double the frosting recipe.