Mexican Hot Chocolate Cupcakes

What you'll need



In a mixing bowl, combine Chocolate Buttercreme Style Icing Base, cinnamon and chili powder. Mix with a paddle on low speed to soften. Slowly stream in 11 oz water while mixing. Scrape down the bowl, then mix for 5 minutes on medium speed. Add remaining 4 oz water and mix for 1 minute on low speed. Continue to mix for 7-10 minutes on low speed.


Pipe onto our Un-Iced Chocolate Cupcakes for an easy and delicious treat!

Additional Info

Chef Tips

For best results, maintain a temperature of 70-75°F while mixing.
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Mexican Hot Chocolate Cupcakes

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