Double Feature Cupcakes with Mexican Hot Chocolate

Name: Double Feature Cupcakes with Mexican Hot Chocolate Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup milk chocolate chips; 1 cup (2 sticks) unsalted butter; 1 teaspoon vanilla extract; 1 cup sugar; 3 large eggs; 3/4 cup all-purpose flour; 1/3 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/8 teaspoon salt; 12 peanut butter cups; 1 (8-ounce) package cream cheese, at room temperature; 1/2 cup (1 stick) unsalted butter, at room temperature; 1 teaspoon chili powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 3 cups confectioners' sugar, sifted; 3 ounces unsweetened chocolate, melted; 12 mini peanut butter cups

Servings: persons

1/2 cup milk chocolate chips
1 cup (2 sticks) unsalted butter
1 teaspoon vanilla extract
1 cup sugar
3 large eggs
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/8 teaspoon salt
12 peanut butter cups
1 (8-ounce) package cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted
3 ounces unsweetened chocolate, melted
12 mini peanut butter cups

1
Preheat the oven to 350 degrees F. Line a standard cupcake pan with liners.
2
To prepare the cupcake batter: In a large heat resistant bowl, combine the chocolate and butter over a pot of simmering water, without letting the bottom touch the water.
3
Stir gently until melted and well combined.
4
You may use a microwave, if preferable.
5
Remove chocolate from heat and stir in the vanilla.
6
Add the sugar.
7
Beat with a handheld electric mixture until smooth and combined, about 3 minutes.
8
Add the eggs, 1 at a time, mixing for 20 seconds between each egg to incorporate.
9
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
10
Mix until well blended.
11
Using ladle or small measuring cup, fill the cupcake cups 2/3 of the way full.
12
Place a peanut butter cup in the center of each cup and press down slightly.
13
Bake until the cupcakes are firm to the touch about 20 minutes.
14
To prepare the frosting: Using a handheld electric beater, cream the cream cheese and butter together thoroughly.
15
Add the chili power and cinnamon, mixing to incorporate.
16
Add the salt, vanilla, and confectioners' sugar.
17
Finally, mix in the melted chocolate and blend thoroughly until smooth.
18
If additional thickening is needed, add more sifted confectioners' sugar, a little at a time, until a spreadable consistency is reached.

5832

kcal

Calories

492

Fat

314

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup milk chocolate chips, 1 cup (2 sticks) unsalted butter, 1 teaspoon vanilla extract, 1 cup sugar, and more.

Yes, Double Feature Cupcakes with Mexican Hot Chocolate Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Double Feature Cupcakes with Mexican Hot Chocolate Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions