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!
- 18.25ozdevil’s food cake mix,(1 box), or other chocolate variety cake mix
- ½cupoil,vegetable or canola
- ½tspchili powder
- ½cupbutter,(1 stick), room temperature
- ½cupunsweetened cocoa powder
- 2½cupspowdered sugar,more or less
Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners.
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.
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.
Pour or scoop the batter into the paper liners until they are ⅔ full.
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.
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.
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.
Frost over the chocolate cupcakes, serve, and enjoy!
- 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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