Mexican Hot Chocolate Cupcakes

Mexican Hot Chocolate Cupcakes

I’m so excited to share this awesome recipe for Mexican Hot Chocolate Cupcakes from McCormick®! I’m a big fan of their spices and I recently had the chance to work with them again. These cupcakes get their “hot” name from the ancho chili powder. It gives it a slight kick and adds a definite heat to the chocolate flavor.

Don’t worry, it’s not too hot that you can’t handle though. I can’t wait to try more chile and chocolate combinations soon!

The Space Needle in Seattle

Last month, I attended BlogHer Food in Seattle, a conference for food bloggers. I had a blast, met a lot of fun people and bloggers and ate a lot of good food! This picture was taken from balcony of the condo I stayed at. I actually had lunch inside the rotating restaurant inside the Space Needle with my friend, Mike. The food was amazing and it’s a can’t miss!

During the conference, my friends, Susan and Paula, threw some amazing party including a wine party where I made desserts (along with the help of my friends, Carrie & Shari, couldn’t have done it without them!).

We made the Mexican Hot Chocolate Cupcakes and Saigon Cinnamon Tiramisu with Raspberries. We had to improvise a little because I couldn’t find ladyfingers in the one store I was able to go to for supplies so we used little cups and used these fun little vanilla wafers in place of the ladyfingers.

Mexican Hot Chocolate Cupcakes Step Collage

Both desserts were a hit but the clear favorite were the chocolate cupcakes.

Top right – what the batter looks like, as the directions state- the batter will be stiff but don’t worry. Top left – right after dropping the sugar-cocoa powder mixture on top the batter. Bottom right – right before the cupcakes go into the oven. Bottom left – the cocoa whipped cream, I love that stuff!

Mexican Hot Chocolate Cupcakes right out of the oven

This is one of the cupcakes right out of the oven!

Mexican Hot Chocolate Cupcakes vertical

They have a nice chocolate cakey and almost brownie-like texture with a fudgy layer at the bottom! They are not too sweet because we’re using unsweetened cocoa powder and the little kick you get at the end is pretty nice! The dollop of cocoa whipped cream is perfect to cool down the little bit of heat. Next time I’m going to add a small scoop of vanilla ice cream too!

If you make any of recipes and decide to share them on instagram or twitter be sure to tag me @thelittlekitchn and use the hashtag #thelittlekitchenrecipes! I love seeing your posts and photos!

Mexican Hot Chocolate Cupcakes with Cocoa Whipped Cream

Yield: 8 servings

Prep Time: 20 min

Cook Time: 20 min

Total Time: 40 min

Like Mexican hot chocolate, these cupcakes are flavored with spicy cinnamon and bitter cocoa powder, as well as ancho chile pepper. The cakes are baked and served in coffee cups, and have a fudgy hot chocolate layer at the bottom of the cup.


Mexican Hot Chocolate Cupcakes

1 cup flour

1 cup granulated sugar, divided

6 tablespoons unsweetened cocoa powder, divided

2 teaspoons baking powder

2 teaspoons McCormick® Gourmet Collection Chile Pepper, Ancho

1 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon

1/4 teaspoon salt

1/2 cup milk

1/4 cup vegetable oil

1 teaspoon McCormick® Gourmet Collection Organic Vanilla Extract, Pure Madagascar or McCormick® Pure Vanilla Extract

1 cup boiling water

Cocoa Whipped Cream

3/4 cup heavy cream

2 tablespoons confectioners' sugar

1 tablespoon unsweetened cocoa powder

1/2 teaspoon McCormick® Gourmet Collection Organic Vanilla Extract, Pure Madagascar or McCormick® Pure Vanilla Extract


For the Cakes, preheat oven to 350°F. Generously spray 8 (6-ounce) oven proof coffee cups or ramekins with no stick cooking spray with flour or grease and flour cups. Place on large baking sheet.

Mix flour, 2/3 cup of the granulated sugar, 4 tablespoons of the cocoa powder, baking powder, ancho chile pepper, cinnamon and salt in large bowl. Stir in milk, oil and vanilla. (Batter will be stiff.) Spoon evenly into prepared cups.

Mix remaining 1/3 cup granulated sugar and 2 tablespoons cocoa powder in small bowl. Sprinkle evenly over batter. Spoon 2 tablespoons boiling water into each cup. (Do not stir.)

Bake 15 to 20 minutes or until tops are dry to the touch. Cool cups slightly on wire rack.

For the Cocoa Whipped Cream, beat cream and confectioners' sugar in medium bowl with electric mixer on high speed until soft peaks form. Add cocoa powder and vanilla; beat until stiff peaks form. Serve cakes in coffee cups while still warm. Dollop with Cocoa Whipped Cream. Sprinkle with additional cinnamon, if desired.

Make Ahead: Prepare and bake cakes as directed. Store in refrigerator overnight. To reheat cakes, microwave on HIGH 30 to 60 seconds or until heated through.

Test Kitchen Tip: Recipe for Cocoa Whipped Cream can be doubled. Serve remaining whipped cream on other desserts, hot cocoa or coffee beverages.

Notes from The Little Kitchen: I used 3.5 oz ramekins, ones you can find at World Market. I added 2 1/2 Tbsp of batter into each ramekin and used 1/2 Tbsp of the sugar-cocoa powder mixture on top.

From McCormick

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Mexican Hot Chocolate Cupcakes horizontal

Disclosure: This is a sponsored post. I love working with McCormick and I only work with brands I love – as always, the opinions expressed here are always my own!

41 Responses to “Mexican Hot Chocolate Cupcakes”

  1. 1
    Averie @ Averie Cooks — July 23, 2012 @ 3:24 am

    All those ramekins of chocolate…wow, I am in heaven just looking at them.

    And as I type this, your related posts come up: biscoff cupcakes, biscoff cups, and choc cupcakes.

    There is so much dark choc going on – love it!


  2. 2
    Ali @ Gimme Some Oven — July 23, 2012 @ 7:23 am

    These look amazing! I LOVE the Mexi hot chocolate flavor combination — even better with ancho chili and Saigon cinnamon!!

    Love the party pics too — so fun! :)


  3. 3
    Cookbook Queen — July 23, 2012 @ 9:41 am

    I can personally attest to how delicious these were!! Just the right amount of spice. LOVE.


  4. 4
    katie — July 23, 2012 @ 9:49 am

    I’m drooling at my desk. These look delectable and I love the idea of putting ancho chile pepper in the batter!


  5. 5
    shelly (cookies and cups) — July 23, 2012 @ 9:53 am

    Coming from someone who ATE one of those cupcakes, they are AMAZING!


  6. 6
    Paula - bell'alimento — July 23, 2012 @ 10:08 am

    LOVE these and how cute are those serving bowls! I’m going to have to stock up on that Ancho Chile Pepper! xoxo


  7. 7
    Brian @ A Thought For Food — July 23, 2012 @ 10:12 am

    Consider me jealous that you were able to attend BlogHer. I was totally dying to meet everyone there!

    Now pass me a cupcake!!!


    • Julie Deily replied: July 23rd, 2012 @ 10:22 am

      Brian, you should totally go next year in Austin!! I’m going!


  8. 8
    Robyn Stone | Add a Pinch — July 23, 2012 @ 10:16 am

    I’m definitely craving these now! They look fabulous!


  9. 9
    Cassie — July 23, 2012 @ 10:26 am

    I adore Saigon cinnamon, I bet it’s perfect with the Ancho chile powder. So wish I could have been at BHF!


  10. 10
    Naomi — July 23, 2012 @ 11:47 am

    This looks so good, julie! I cannot wait to try it!


  11. 11
    Tammilee Tillison — July 23, 2012 @ 12:18 pm

    Wow, These look so good


  12. 12
    Diane N — July 23, 2012 @ 12:29 pm

    Those look so yummy. I definitely want to try making this.


  13. 13
    Heather — July 23, 2012 @ 12:30 pm

    YUM! I love the chile and chocolate combo. These look amazing!


  14. 14
    Aggie — July 23, 2012 @ 1:33 pm

    Mmmm, I love chocolate with a kick!


  15. 15
    Russell at Chasing Delicious — July 23, 2012 @ 2:25 pm

    These guys look soo good! I love the spices in them!


  16. 16
    Chung-Ah | Damn Delicious — July 23, 2012 @ 3:39 pm

    I will definitely be attending the next BlogHer event so I can meet you in person! And these cupcakes look AH-MAZING! I wish I could have one during my work lunch. It’s been a loooong day.


  17. 17
    Bev @ Bev Cooks — July 23, 2012 @ 5:28 pm

    Get OUT. And then come back and give me some.


  18. 18
    fabiola@notjustbaked — July 23, 2012 @ 5:41 pm

    I love these sweet little treat cups. But what I love more is Mexican, spicy chocolate treats! I cannot wait to make these.


  19. 19
    Ronni Keller — July 23, 2012 @ 6:47 pm

    I think I’ve just died and went to heaven!! A spicy, chocolaty heaven!


  20. 20
    Cookin' Canuck — July 23, 2012 @ 6:53 pm

    Oh my goodness, Julie. Those look rich, gooey and decadent…just how I love my desserts. The kick of ancho would be perfect in here!


  21. 21
    Julie @ Table for Two — July 23, 2012 @ 8:03 pm

    these look so rich and decadent and i just want to eat it all up!! i have a large chocolate craving now thanks to you!! hehe 😉


  22. 22
    Amanda — July 23, 2012 @ 8:03 pm

    What an awesome recipe Julie! I have made Mexican Chocolate Cupcakes before, but mine were different. These look so cool in the ramekins!


  23. 23
    Laura (GotChocolate) — July 23, 2012 @ 8:36 pm

    Oh, I was hoping you’d share this recipe. I’m so glad I got to try these when we were in Seattle. I agree, they’ve got a kick to them, but not so much that you can’t enjoy the delicious blend of chocolate and chile spice.

    Yum, yum, yum!!!


  24. 24
    Leslie — July 23, 2012 @ 9:34 pm

    Ohhh yes..I remember these beauties! They were scrumptious!!!!!


  25. 25
    Miss @ Miss in the Kitchen — July 23, 2012 @ 10:17 pm

    I’ve always wanted to try chilies with chocolate but I haven’t been brave enough to try it. This sounds totally amazing!


  26. 26
    Alison @ Ingredients, Inc. — July 24, 2012 @ 10:18 am

    look amazing!


  27. 27
    Angie — July 24, 2012 @ 11:42 am

    What great looking cupcakes. I love the spices we got at the party, very good.


  28. 28
    Kiersten @ Oh My Veggies — July 24, 2012 @ 7:12 pm

    Oh my! Mexican chocolate is one of my favorite flavors. These look delicious!


  29. 29
    Glory/ Glorious Treats — July 24, 2012 @ 10:25 pm

    OOh, these look and sound delicious!!


  30. 30
    Marly — July 25, 2012 @ 9:24 am

    Ay, ay, ay! Those look delicioso!


  31. 31
    Sommer@ASpicyPerspective — July 25, 2012 @ 9:30 am

    Oh momma! Julie what a fun idea to make them in little ramekins. Love this!


  32. 32
    Sydney @ The Crepes of Wrath — July 25, 2012 @ 11:07 am

    These are too cute! I love the presentation, and they look so rich and decadent that my mouth is definitely watering. Way to put those McCormick spices to good use!


  33. 33
    Tessa @ Handle the Heat — July 25, 2012 @ 6:48 pm

    I just want to reach into my screen and take a HUGE bite!! Looks mouthwatering.


  34. 34
    Tickled Red — July 26, 2012 @ 7:35 am

    These are so good and I can’t wait to make them with the boys! What a great time we all had in Seattle. Miss ya lady 😀 xoxo


  35. 35
    Sweetsugarbelle — August 2, 2012 @ 3:15 am

    Ohhhhh these are GORGEOUS!!!


  36. 36
    Hayley @ The Domestic Rebel — August 7, 2012 @ 11:00 am

    I love Mexican hot chocolate! Chocolate and cinnamon have to be one of the best combos around :)


  37. 37
    Jay @craftyspices — August 13, 2012 @ 7:18 pm

    Love the taste of Chocolate-cinnamon, will be doing these sometime this week.


  38. 38
    Megan — February 14, 2013 @ 7:37 pm

    I want to try making these as more traditional cupcakes – do you have any suggestions about modifications? Thanks!


    • Julie Deily replied: February 15th, 2013 @ 1:56 pm

      I don’t think you can make these in regular cupcake liners only because there’s hot water involved. I would suggest using these party/nut cups I started using and love them. They are lined so the water should leak through. Similar to these: they sell them at Michael’s too, just FYI


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