Mexican Hot Chocolate Cupcakes--Yum!
Ingredients
Pillsbury Dark Chocolate Cake Mix
15-oz can pure pumpkin
3 eggs or 3/4 cup egg beaters (used beaters in recipe calculation)
scant tsp nutmeg
heaping tsp cinnamon
1/2 cup chocolate chips
Nutritional Info
Fat: 3.4g
Carbohydrates: 21.1g
Calories:118.8
Protein: 2.3g
Preheat oven to 350.
In mixing bowl, beat together cake mix, pumpkin, eggs, and spices on
low until combined. Scrape down edges, then mix on high for 2 minutes.
Stir in chocolate chips.
Scoop into lined cupcake pan, 5/8-3/4
full. Smooth tops of batter (these things puff up a lot and can look
lumpy) and bake 12-16 minutes or until inserted knife comes out clean.
Cool 5 minutes in cupcake pan, then cool additional 30 minutes before frosting (we just put some powdered sugar on top).
Frost with chocolate or vanilla buttercream and sprinkle with cinnamon-sugar. Or instead of frosting, dust with powdered sugar.
Number of Servings: 24
