Mexican Hot Chocolate Cupcakes with Cinnamon Butter Cream Frosting

Mexican Hot Chocolate Cupcakes

• 2 cups granulated sugar
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 3/4 cups unbleached all-purpose flour

• 3/4 cup Dutch-process unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup boiling water

How to make it 

• 1
  Preheat the oven to 350 degrees.  Line 24 standard cupcake pans with liners, or coat with non-stick cooking spray.  In the large bowl of an electric mixer, stir together the sugar, eggs, milk, oil and vanilla, until blended. 
• 2
  Combine the flour, cocoa, baking powder, salt and cinnamon, and gradually add to the sugar mixture, until the mixture begins to come together. 
• 3
  Very slowly, add the boiling water, and blend until the mixture is smooth. 
• 4
  Ladle or scoop the batter into the cupcake tins, filling ¾ full.  Bake the cupcakes for 15 to 18 minutes until a skewer inserted into the center of each one comes out clean. 
• 5
  Cool the cupcakes in their pans on wire racks until cooled.

Cinnamon Buttercream Frosting

• 4 ½ cups confectioner’s sugar
• 1 cup (2 sticks) unsalted butter at room temperature
• 1 tablespoon vanilla extract
• 1 ½ teaspoons ground cinnamon
• 2 tablespoons milk
• Chocolate curls for garnishing cupcakes

How to make it 

1

In the bowl of an electric mixer, stir the sugar, to aerate it.  Add the butter, vanilla, cinnamon and 1 tablespoon milk, and beat on high speed until the frosting is spreading consistency. If the frosting is stiff, add a few more drops of milk, beating after each addition.  Frost the cooled cupcakes and garnish with chocolate curls. Makes enough to frost two 9-inch layers or 24 cupcakes.

Source: Reader's Digest
http://www.rd.com/food/mexican-hot-chocolate-cupcakes-with-cinnamon-butter-cream-frosting/