Mexican Hot Chocolate Cupcakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chocolate cupcakes spiced with cinnamon and topped with whipped cream frosting. Mexican-inspired with warm spices, they're a festive dessert for Cinco de Mayo or any occasion.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 18 ounce box Betty Crocker Chocolate Fudge cake mix
- 1/4 cup Milk ((or enough to replace the water called for on the package))
- 2 eggs ((or what's called for on the package))
- 1/2 cup melted butter ((or enough to replace the oil called for on the package))
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 10 ounces Cool Whip
- 2 tablespoons powdered sugar
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 300mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 9mg
- Calcium
- 68mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 300MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.