Mexican Hot Cocoa Cupcakes

by Cassandra

Information

Ingredients

1 box Betty Crocker® SuperMoist® devil’s food cake mix
2 teaspoons ground cinnamon
1 1/4 cups milk
1/2 cup vegetable oil
1 teaspoon vanilla
3 eggs
1 container Betty Crocker® Rich & Creamy vanilla frosting
Additional ground cinnamon for garnish

Directions

1.) Heat oven as directed on box. Place paper baking cup in each of 24 regular-size muffin cups.

2.) In large bowl, beat cake mix, 2 teaspoons cinnamon, the milk, oil, vanilla and eggs with electric mixer on low speed 30 seconds.

3.) Beat on high speed 2 minutes. Divide batter evenly among muffin cups, filling each about two-thirds full.

4.) Bake cupcakes and cool completely as directed on box.

5.) Frost cooled cupcakes with vanilla frosting. Sprinkle with additional cinnamon.