Hola Amigos! I have such a surprise for you today. Today I will be sharing my Mexican Chocolate Cupcakes with y’all. Cinco de Mayo is coming up on Thursday, May 5th this year. Even though I am far away from home I still hope to celebrate this holiday with my children and husband and what better way than with these amazing cupcakes. Normally when we were living in the States we would head to our favorite Mexican restaurant to celebrate! However this year that isn’t an option!

Mexican Chocolate Cupcakes | Cupcakes | Dessert | Chocolate | Recipe

What makes the Mexican chocolate cupcakes different from regular chocolate cupcakes you may ask. Well, it is simple. The Mexican version has added cinnamon and chili powder for more of a bang. Now before you go saying anything, let me tell you something first. The added chili powder does not make it taste how you think it would. The taste of chili powder morphs into the chocolate giving you a flavor explosion in your mouth, an amazing one.

I kept this recipe fairly easy for all of us busy moms by using boxed cake mix, but you can also use your favorite chocolate cupcake recipe. For an added bang, you can also sprinkle cinnamon on top of the frosting before serving.

Mexican Chocolate CC 4-4


Mexican Chocolate Cupcakes



  1. Preheat oven to 350.
  2. Combine all ingredients in a medium bowl and mix until combined and thick.
  3. Scoop 3/4 into a fiesta style cupcake liner and bake 20 minutes. Let cool.
  4. Frosting
  5. My frosting is a little bit harder but trusts me it is totally worth it. Make sure to let the cupcakes cool completely before frosting them or your frosting will be runny.
  6. Combine all ingredients in a stand mixing bowl and mix until stiff.
  7. Tip: If thin add in 1/4 cup powder sugar. If the frosting looks like powder pebbles add more heavy cream.
  8. Scoop icing into a star tip pastry bag and pipe onto cooled cupcakes.
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What is your favorite flavor cupcake?

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