Mexican Chocolate Cupcakes

Cap off a Mexican meal with this distinctive chocolatey dessert. It's a sweet and spicy delight! ...MORE + LESS -

1 pkg Betty Crocker* Ultimate Chocolate Cupcakes with Dark Chocolate Flavoured Frosting

Water, vegetable oil and egg, as called for on cupcake mix package

1/2 tsp (2 mL) cinnamon

1 bag (11.5 oz) milk chocolate chips (2 cups)

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1

Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
2

Beat cupcake mix, water, oil, egg and cinnamon in medium bowl on low speed 30 seconds, the on medium speed 2 minutes (or beat with whisk until well blended), scraping bowl occasionally.
3

Divide batter evenly between the 12 cups, filling each about 1/2 full.
4

Bake for 15 to 17 minutes or until a toothpick inserted in centre comes out clean. Cool 5 minutes; carefully remove from pan and allow to cool completely before frosting.
5

Meanwhile, line cookie sheet with foil. In 1-quart saucepan, melt chocolate chips over low heat, stirring constantly, until smooth. Remove from heat. Spread chocolate to 1/8-inch thickness on cookie sheet. Refrigerate about 30 minutes or until set. Break into pieces; reserve.
6

Frost cupcakes by first kneading frosting packets about 10 seconds. Cut off one corner of each packet; squeeze equal amount of frosting on each cupcake. Garnish with chocolate shards.