Have you ever had mexican hot chocolate? If not, you’re missing out. It’s a dark, rich (but not too rich) hot chocolate with cinnamon and…wait for it… chili! Odd, I know, but there’s just something about that bit of a bite of chili in your cocoa that makes it taste SO GOOD!

For a bridal¬†shower a couple months ago, I did a Mexican Hot Chocolate cupcake. It isn’t too difficult to do, mostly modifying a chocolate cupcake recipe to add in cinnamon. The topping is really what kicks it all off! And a little secret surprise inside :D

Mexican Hot Chocolate Cupcakes


3/4 cup sugar

3/4 cup brown sugar

2 eggs, room temp

1/2 cup oil

1/2 cup milk (room temp or warmed)

1/2 teaspoon baking powder

1/8 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon vanilla

1/2 cup good quality cocoa

1 1/4 cup flour

Beat the sugars with eggs, oil and milk until well combined. Add in baking powder and soda, salt, cinnamon and vanilla, mixing just until incorporated. Slowly fold in cocoa and vanilla.

Fill cupcake wrappers 3/4 full and bake @ 350 degrees for 18-20 minutes. Let cool for a few minutes in the pan, then remove to cool completely.


Now for the secret ingredient part! After the cupcakes are cooled, core out the center (using either a knife or an apple corer). Fill the center with dulce du leche or caramel ice cream topping.


For the topping, whip 1 1/2 cups whipping cream (35% or greater) until soft peaks form. Gradually beat in 1/2 cup brown sugar. Stir in 1/4 teaspoon (or less!) chili powder or cayenne pepper (chili powder is slightly less spicy) – careful here, you’ll want to taste as you go along!

Once the cupcakes are topped, if you want some extra kick, sprinkle on some red pepper flakes.