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Mexican Hot Chocolate Cupcakes

Total Time

Prep: 30 min. Bake: 15 min. + cooling


2 dozen

Updated: Jan. 09, 2023
Mexican Hot Chocolate Cupcakes Recipe photo by Taste of Home


  • 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


  1. Preheat oven to 350°. Line 24 muffin cup with paper liners.
  2. 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 between 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.
  3. Using an apple corer or melon baller, core center of cupcakes, leaving bottoms intact (save removed cake for another use). Cut a large hole in the corner of a pastry or plastic bag; insert a large round tip. Fill with marshmallow creme; fill cupcakes. Frost cupcakes and top each with a miniature marshmallow.

Nutrition Facts

1 cupcake: 279 calories, 11g fat (3g saturated fat), 27mg cholesterol, 239mg sodium, 43g carbohydrate (31g sugars, 0 fiber), 2g protein.

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