mexican hot chocolate cupcakes (whole wheat, sugar-free)

So… Mexican hot chocolate is one of my new favorite flavors. I’m seriously addicted. Not gonna lie, at first the idea of chocolate and cinnamon together just… repulsed me. But once I tried it? Man, I’ve had a serious change of heart. I threw together these cupcakes yesterday for one final splurge before I started dieting, and they were just perfect I tweaked my usual whole wheat, sugar-free cupcake recipe just a bit and ended up with a much nicer final product this time: more moist, and more evenly rounded tops Yay!

Mexican Hot Chocolate Cupcakes
approximately 140 calories/cupcake (makes 16-18)

2 1/2 c whole wheat flour, sifted
1 c baking Splenda
1 tbsp cinnamon
4 tbsp unsweetened cocoa powder
1 tsp baking soda
1 dash salt
1 stick butter, softened
1 1/2 c 2% milk
1 tsp vanilla
1 tsp white vinegar
2 large eggs

1. Preheat oven to 350F.

2. In a large bowl, combine flour, Splenda, cinnamon, cocoa, baking soda, and salt.

3. In another bowl, cream butter using a hand mixer.

4. Add milk, vanilla, vinegar, and eggs to the butter and combine.

5. Pour the wet ingredients into the dry ingredients and whisk until well combined. If the mixture is too thick, add more milk in increments of 1/3 cup.

6. Grease muffin tin, and fill each half-full (one large, heaping spoonful).

7. Bake approximately 15-17 minutes, until a toothpick comes out clean. Allow them to cool completely before frosting.

Cinnamon-Chocolate Buttercream Frosting
approximately 75 calories/tbsp

1 stick butter, softened
2 tsp cinnamon
1 tbsp unsweetened cocoa powder
2 tsp vanilla
2 tbsp 2% milk
1 lb. confectioner’s sugar

1. Cream butter well using a mixer.

2. Add cinnamon, cocoa, and vanilla and mix until well combined.

3. Add sugar in 1 cup increments and mix until smooth and well-combined until all the sugar is incorporated. If at some point the frosting becomes too dry and begins to get clumpy, add milk in increments of 1 tbsp (if you need more than the designated 2 tbsps, that’s fine).

4. Continue to combine until smooth and creamy.

5. Refrigerate until ready for use.

Advertisement