Mexican Chocolate Cupcakes Recipe

Ingredients

1/2 c. Butter

1 c. Sugar

2 Eggs

1 c. Flour

1/4 c. Cocoa Powder

3-4 tsp. Ground Mexican Cinnamon Sticks

1/2 tsp. nutmeg

1/2 tsp. chili powder

1/8 tsp. cloves

1 tsp. ginger

1/2 c. milk

1 wedge Abuelita Hot Chocolate

Preparation

Preheat oven to 350 and place cupcake liners in a cupcake pan.

Beat butter and sugar until fluffy. Add eggs one at a time and beat well. Mix dry ingriedients separately, making sure that the cocoa powder and flour are well integrated. On low heat, simmer a wedge of Abuelita hot chocolate in 1/2 cup milk until melted. Let the hot chocolate cool about 15 minutes. Add dry ingriedients, alternating with the hot cocoa.

Fill liners about 3/4 full and bake for 20 min, carefully checking oven.