Recipe: Mayan Hot Chocolate Cupcakes

Mayan Hot Chocolate Cupcakes
by Princess Abigail

Difficulty: Medium

1 bag Bob's Red Mills Chocolate Cake mix (I used gluten-free.)
1 cup prepared hot chocolate (prepare with milk)
1/2c butter
2 eggs
1/2c hot water
1tsp vinegar
2 tbsp vanilla
1 tbs cinnamon
1 recipe cinnamon buttercream (see below)

1) Cream: Butter
2) Mix in same bowl as butter (with a stand-mixer or otherwise): cake mix, eggs, vinegar, cinnamon, and hot chocolate.
3) Mix on slow for 30seconds, then on medium speed for 1minute.
4) Add hot water, vanilla and mix 30seconds on slow, then 1minute on medium.
5) Put into baking cups and bake for 17-22minutes.
6) Let cool completely until icing.
* decorate with cinnamon buttercream icing then sprinkle with powdered cinnamon

Cinnamon Buttercream

1/2c butter
1/2c shortening
2 tbs milk
1 tsp vanilla
3tbs cinnamon
1/4lb powdered sugar

1) Cream: butter and shortening
2) Mix in: vanilla and cinnamon
3) Mix in (slowly): powdered sugar
4) Add milk and mix until creamy