Mexican Chocolate Cupcakes

By cmschnettler

Ingredients

• Cinnamon Chocolate Cake:
• Devil’s Food Cake Mix
• Eggs (amount specified on cake mix box)
• Oil (amount specified on cake mix box)
• Milk (amount specified for WATER on cake mix box)
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons cinnamon
• Whipped Topping:
• 1/3 cup heavy whipping cream
• 1/2 cup butter
• 2-3 cups powdered sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon vanilla

Preparation

Step 1

1. Preheat oven to 350 degrees and line muffin tins with cupcake liners.
2. In a large bowl, beat eggs, oil, milk and vanilla.
3. Add cinnamon and cake mix (you can sift the cake mix in to make for easier blending.) Stir well.
4. Fill cupcake liners ¾ full and bake for 15-18 minutes or until a knife comes out clean.
5. Place immediately into airtight containers to seal moisture.
6. Whipped Cream Topping: Whip heavy cream, then remove from bowl. Beat butter for 5 minutes, then add whipped cream.
7. Add cinnamon, vanilla and powdered sugar slowly. If it clumps, be patient and keep beating. Add as much sugar until you get the taste you want.
8. Pipe onto cooled cupcakes and sprinkle with cinnamon.