This is my take on Mexican Hot Chocolate. I love to drink it, and I thought why not in cupcake form? The key to these things isn’t the chocolate believe it or not, it’s the frosting. The frosting is sooo good. It is a vegan cupcake, with a very NOT vegan frosting. Yum, butter. The secret this whole thing is cinnamon, of course. Cinnamon makes everything better.

ingredients:
2-1/2 cups flour
1-1/2 cups sugar
1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon cinnamon
2/3 cup oil
3 Tablespoons white vinegar
1 Tablespoon vanilla
14 ounces of water + 2 heaping teaspoons of instant coffee

~frosting recipe at the end~

Prep a cupcake pan – I like to use a mini cupcake pan, but you don’t have to – with liners. I prefer cute liners, but hey do what you want. Preheat oven to 350 degrees. In a small bowl, mix the coffee and the water thoroughly. In a large bowl, mix all the dry ingredients, then add everything else until well mixed. Just mixed enough – don’t beat it to death. This is a great recipe because you don’t need a mixer. Just a spoon and a bowl.

Pour into your liners. Bake at 350 degrees for 10-15 minutes for minis, checking often cause you never know on the small ones, timing wise. Let cool on a wire rack, and start on your frosting.

Cinnamon frosting
ingredients:
1/2 C. butter , softened
3 C. powdered sugar
3 Tbs. milk
1 Tbs. maple syrup
1 tsp.cinnamon
1 tsp. vanilla extract

Beat the butter, adding the powdered sugar slowly. Add the milk slowly, then the syrup, cinnamon and vanilla. Speed up the mixer to a nice beat until fluffy. Frost the cupcakes and DEVOUR.

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