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Mayan Chocolate Cupcakes with Cocoa-Cinnamon Buttercream

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 24 cupcakes 1x

Description

Chocolate featuring subtle hints of cinnamon and spices this Mayan Chocolate Cupcakes w/ Cocoa-Cinnamon Butter-cream Recipe is a crowd-pleaser.


Scale

Ingredients

Cupcake Ingredients:

  • 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

Frosting Ingredients:

  • 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)

Instructions

  1. Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.
  2. 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.
  3. 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:

  1. 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.)