mayan chocolate cupcakes with cocoa-cinnamon buttercream
Mayan. Chocolate. Cupcakes. YUM!
These were without a doubt the crowd favorite of the evening. Which of course, came as no surprise — who can resist double chocolate?! But of course, we couldn’t just do plain chocolate. :) Decided to add in a hint of cinnamon, chili powder, and cayenne for a fun extra kick. And thankfully, people loved it!!!!!
As I mentioned in the cupcake-a-thon post, since we were making hundreds of these in one day, I relented and decided to go “semi-homemade”, using a boxed cake mix as the base for the recipe. But we also used the tips from “Hello Cupcake”, adding in an extra egg and a cup of buttermilk to make the cupcakes extra moist. (Which sooooo many people commented on — they truly were perfectly moist!)
As much as I’m humbled to admit, using the cake mix, these were some of my favorite cupcakes ever. So I definitely recommend giving them a try….soon!! :)
Mayan Chocolate Cupcakes with Cocoa-Cinnamon Buttercream Recipe
(Cupcake recipe adapted from Hello Cupcake)
- 1 (18.25 oz.) box Devil’s Food (or other chocolate variety) cake mix
- 1 cup buttermilk
- 1/2 cup vegetable or canola oil
- 1 tsp. cinnamon
- 1/2 tsp. chili powder
- 1/4 tsp. cayenne
- 4 eggs
- 1 stick (1/2 cup) butter, room temperature
- 1/2 cup unsweetened cocoa powder (I prefer dark chocolate cocoa, but any works!)
- 1/4 cup milk
- 1 tsp. cinnamon
- 2 1/2 cups powdered sugar (more or less to achieve desired consistency)
To Make Cupcakes:
Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.
Add the first six cake ingredients (cake mix through cayenne) together in a large mixing bowl. Beat with an electric mixer on low to medium speed until moistened, about 30 seconds. Add eggs one at a time, until the batter is well-mixed. Increase speed to high and beat until thick, 2 minutes longer.
Pour or scoop the batter into the paper liners until they are 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and let cupcakes cool on a wire rack.
To Make Frosting:
Cream butter in an electric mixer on medium-speed until smooth and fluffy, about 2-3 minutes. Then add cocoa powder and cinnamon and mix on low-speed until combined. Gradually add in the milk and powdered sugar, alternately, until combined. Then beat on medium speed until light and fluffy, another 3-5 minutes. (Add in more powdered sugar if consistency is too thin.)
***To frost 24 cupcakes as I did (pictured above), I’d recommend making a double batch of the frosting. But if you’re just spreading it on with a knife, one batch should be plenty! :)
For an extra kick, try grinding a pinch of ground sea salt on top of these! It truly kicks them up a notch! (And then you can tell your friends that they’re “salted cocoa-cinnamon buttercream”!)