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Mexican Chocolate Cupcakes




Source of Recipe


Woman's World - 1/07






Recipe Introduction


Cayenne pepper gives these cupcakes a South-of-the-Border twist, but you can omit it if you prefer.





List of Ingredients



• 1 pkg (18.25 oz) devil's food cake mix
  
• 3 eggs
  
• 1/2 cup sour cream
  
• 2 tsp ground cinnamon
  
• 1/2 tsp cayenne pepper
  
• 2/3 cup mini chocolate chips
  
• 2 cans (16 oz each) vanilla frosting
  
• mini chocolate chips, optional
  






Instructions



1. Preheat oven to 350 degrees. Line 24 muffin cups with cupcake liners. At low speed, beat cake mix, 1 cup water, eggs, sour cream, 1 1/2 tsp cinnamon and cayenne until blended, 1 minute. At medium-high speed, beat until light and fluffy, 2-3 minutes. Stir in chips.
   
2. Divide batter among liners. Bake 20 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes. Remove from pans. Cool on racks.
   
3. Combine frosting and remaining cinnamon. Spread over cupcakes. If desired, sprinkle with extra chips.
   






Final Comments


Servings: 24