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Mexican Chocolate Cupcakes

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Ingredients Edit

Directions Edit

1. Preheat oven to 350F. Line 10 cupcake cups with paper liners, and set aside.

2. To make Cupcakes: cream butter and Sugar, using an electric mixer. Beat in eggs 1 at a time. Sift together flour, salt, cocoa, if using, and cinnamon, if using. Stir dry ingredients into butter mixture until evenly blended. Divide batter among cupcake cups. Bake for about 22 minutes, or until tops spring back when gently pressed.

3. Meanwhile, to make chocolate Icing: cream butter until fluffy. Beat in Sugar and cocoa until smooth. Blend in milk until icing is of spreading consistency.

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