How To Make Mayan Chocolate Cupcakes with Cocoa-Cinnamon Buttercream
Craving for a chocolate treat? Then whip up these chili-spiced chocolate cupcakes topped with a sweet cinnamon buttercream frosting!
Serves:
Ingredients
- 18.25ozdevil’s food cake mix,(1 box), or other chocolate variety cake mix
- 1cupbuttermilk
- ½cupoil,vegetable or canola
- 1tspcinnamon
- ½tspchili powder
- ¼tspcayenne
- 4eggs
For Frosting:
- ½cupbutter,(1 stick), room temperature
- ½cupunsweetened cocoa powder
- ¼cupmilk
- 1tspcinnamon
- 2½cupspowdered sugar,more or less
Instructions
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Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners.
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Add the cake mix, buttermilk, oil, cinnamon, chili powder, and cayenne together in a large mixing bowl. Beat with an electric mixer on low to medium speed for about 30 seconds until moistened.
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Add the eggs one at a time, until the batter is well-mixed. Increase speed to high and beat for about 2 minutes until thick.
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Pour or scoop the batter into the paper liners until they are ⅔ full.
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Bake for about 15 to 20 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and let the cupcakes cool on a wire rack.
Buttercream Frosting:
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Cream the butter in an electric mixer on medium speed for about 2 to 3 minutes until smooth and fluffy. Then, add the cocoa powder and cinnamon, and mix at low speed until combined.
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Gradually add in the milk and powdered sugar, alternately, until combined. Then, beat on medium speed for about 3 to 5 minutes until light and fluffy.
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Frost over the chocolate cupcakes, serve, and enjoy!
Nutrition
- Calories: 235.67kcal
- Fat: 12.85g
- Saturated Fat: 3.94g
- Trans Fat: 0.18g
- Monounsaturated Fat: 5.62g
- Polyunsaturated Fat: 2.67g
- Carbohydrates: 30.12g
- Fiber: 1.32g
- Sugar: 21.17g
- Protein: 3.00g
- Cholesterol: 37.49mg
- Sodium: 211.30mg
- Calcium: 57.00mg
- Potassium: 130.90mg
- Iron: 1.39mg
- Vitamin A: 47.88µg
- Vitamin C: 0.13mg
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