In addition to cocoa, Mexican hot chocolate has some signature ingredients including cinnamon and cayenne pepper. I created these delicious cupcakes with a similar flavor profile and my secret ingredient: mayonnaise. I like to use mayonnaise in my chocolate cupcakes because it keeps them extra moist. —Michele Kusma, Columbus, Ohio
Mexican Hot Chocolate Cupcakes
Ingredients
- 1 package chocolate cake mix (regular size)
- 1 cup water
- 1 cup mayonnaise
- 3 large eggs, room temperature
- 2 teaspoons ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1 container (16 ounces) marshmallow creme
- 1 can (16 ounces) chocolate frosting
- 24 miniature marshmallows
Directions
- Preheat oven to 350°. Line 24 muffin cups with paper.
- In a large bowl, combine cake mix, water, mayonnaise, eggs, cinnamon and cayenne; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Divide batter among prepared cups. Bake until a toothpick inserted in center comes out clean, 14-19 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
- Using an apple corer or a melon baller, core centers of cupcakes, leaving bottoms intact (save removed cake for another use). Using a pastry bag with a large round tip, fill cupcakes with marshmallow creme. Frost cupcakes and top each with a miniature marshmallow.
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