Double Feature Cupcakes with Mexican Hot Chocolate Frosting

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Everybody at work and home raved about these cupcakes. The best of the best!

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I'm not sure how some of these other reviewers are baking these cupcakes, but as long as you carefully follow the directions (and apply common sense to some of the baking techniques that aren't thoroughly described, then these cupcakes come out AMAZING. Don't worry about testing them with a toothpick-if you bake them for 20 minutes (rotating the pan at 10 mins, then they should come out perfect. Use the little reese's cups and only put them in the batter a little bit (if you put batter ON TOP of them, they're going to sink, and if you use the big cups, they're going to sink. The cupcakes will bake around the pb cups so no need to push them all the way down. The cakes themselves could be a little more moist, but the frosting is addicting!! You can also microwave the butter and chocolate rather than the technique described here, and you'll be fine. So delicious!

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I used this frosting with a triple chocolate cake mix and it was delicious!
*I've also used this frosting for birthday cakes as the filling, same boxed cake mix and Alton Brown's ganache recipe (used with bittersweet chocolate, I sometimes add more cinnamon, and chili to my taste, (I love cinnamon!

Overall, the cakes have been a huge hit! I've made them for grown up males and the cakes were devoured! They were not overly sweet, I usually use semisweet or bittersweet ghiradelli, if I cant find unsweetened chocolate.

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OUTSTANDING! We had these for a fiesta themed party and everyone even the guys who don't eat sweets raved about them.
I made the frosting exacting as advised but I used a box of devils food cake mix as I had some that needed to be used.
We will make these again and again!

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This frosting is out of control delicious. Hands down the best I've made and among the best I have tasted. I substituted actual Mexican hot chocolate bars for half of the chocolate. I don't know if it made much of a difference, but the final product was killer! The chili and cinnamon flavors in this recipe speak out but don't overpower the chocolate. It went great with the chocolate cake recipe as well, though I omitted the peanut butter cup. There is enough flavor going on in this cupcake without it. Try this one!

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The best frosting I've ever made. The cake could have been more moist though- next time I think I'll look up a different cake recipe, but this frosting is just out of this world! I brought them to work and my co-workers raved.

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I just started making cupcakes from scratch and I felt like the directions could have had more tips. After I baked the cupcakes I got on here to rate them. After reading the review at the top did I only know that you were not supposed to cover the peanut butter cup with batter so it did not sink to the bottom and that would have been very helpful... Also it would have been nice to mention to use the miniture cups.. Luckily I used the small ones but my boyfriend and I got into a debate about it at the store. Furthermore, my cupcakes sank after I took them out and now I think maybe it was because I covered the peanut butter cup with batter.. but I'm not quite sure.. But even with a sunken cup these cupcakes were very enjoyable and I would attempt to make them again.

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This was my first attempt at making cupcakes from scratch because after seeing Ingrid make them, I figured I could do it. The recipe is easy to follow and I certainly didn't have the problems that others had with not understanding it, but I thought that the result was just OK. The flavor or the frosting was awesome and will definitely consider using that for other baked goods. My biggest complaint is that the reese's cup just sunk to the bottom and therefore when I pulled the paper off the cupcake, the reeses cup just stuck to the paper. And this was after filling the cup about 1/2 full with batter, adding the cup and then adding more batter to cover the reeses cup. So, I am not sure how to avoid this. The flavor was good but the concept just didn't work as I would have liked it too.

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These cupcakes are one of the best cupcakes that I have ever had in my life! The frosting is really different and compliment the cupcakes well. The cupcake themselves are also very tasty, but not quite as good as the frosting. I would even just make the frosting and put it on other cakes. The chili powder and cinnamon add a very interesting note to the frosting that make it something different and very flavorful. I did change the recipe a little though, instead of using milk chocolate in the cupcakes, I just used semi-sweet chocolate and did not put in the peanut butter cup. Overall, very very good! I will definitely make these again!

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I read the comments and was very surprised by them. I made them a double batch of them for a "Salsa Fest" (salsa competition that my church has every year. It is obviously "Mexican" themed, so I thought these cupcakes would be awesome to bring. I am even going to make them again today for a visiting party with a couple of missionaries that I know that live in Mexico - a double batch even.
First, I have to say, chili powder and all, the frosting is incredible! I used the full sized peanut butter cups (by mistake I guess and the fit just fine into the cupcake holders and pan (I didn't push them down too far into the cupcake. I did use a muffin pan lined with cupcake holders, maybe that helped keep them together. While they were in the oven, they did rise, but when I took them out, the cupcake dipped. I was a little disappointed with that (maybe it was user error, but when I went to frost them, I was pleasantly surprised as it created a well for more of that tasty frosting. They didn't look as pretty as the picture, but they tasted ridiculously delicioso!
I only rated this recipe with four stars because of the fact of how they looked, but I didn't experience the problems the other posters had. When I make them today, I will post again and tell of my experience. I will use the full size peanut butter cup.