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Mexican Chocolate Cupcakes

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  • Prep 40 min
  • Total 2 hr 20 min
  • Servings 12
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Cap off a Mexican meal with this distinctive chocolatey dessert. It's a sweet and spicy delight!
Created Sep 9, 2014
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  • 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)


  • 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.

Expert Tips

  • Tip 1
    Serve With: To complete the Mexican-inspired theme, serve with dulce de leche ice cream.

Nutrition Information

No nutrition information available for this recipe
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