Mexican Hot Chocolate Cupcakes with Marshmallow Glaze

Yesterday it was close to 30 degrees, and that was the low temperature. For this part of Tejas that's pretty cold! In order to warm up my home, I turn on the oven and the central heat of course.  Cold weather = baking weather!!

Moving around the kitchen

pulling out different canisters

flour, sugar, cake mixes,

small containers of spices,

cinnamon, salt, ....

Hmm, what am I in the mood for? Something cinnamon and chocolate.

I cannot take full credit for the recipe, because I opened my Hungry Girl Cookbook,  200 under 200, and thumbed through till I found a chocolate cupcake recipe.  I like using Hungry Girl cookbooks as a guide for healthy cooking; sometimes, I follow them to a T, but lately I have been changing them up some, giving them my own Latin spice or flair.

The Hungry Girl Cookbook, 200 under 200.

Chocolate Marshmallow Madness Cupcake p. 212  (in case you want to make your own original HG cupcake)

Here is my variation- I added some cinnamon to give it that spice that warms your body.

I also did not have all the healthy low-calorie ingredients, so I managed with what I had.  They are moist, soft, and fluffy.  They taste like a cup of Abuelita Chocolate! Rich and full of flavor.

Mexican Hot Chocolate Cupcakes with Marshmallow Glaze

Makes 12

For Cupcakes 
2 cups Super-Moist Chocolate Fudge Cake Mix
1 packet Hot Cocoa Mix
2 eggs
1/4 Cinnamon Applesauce
1 Tablespoon brown sugar
1/8 Tsp salt
1 Teaspoon Cinnamon

 For Glaze 
1/2 cup large marshmallows (about 3)
1/4 cup powdered sugar
1 Tablespoon butter
1 Tablespoon milk

Directions: 
Preheat oven to 350 degrees.

Mix cocoa mix with 1/4 cup of hot water.  Stir until dissolved.  Add 1 cup cold water and stir well.

Combine all dry ingredients in mixer.  Add eggs and applesauce, then cocoa mixture.

Pour into 12-cup muffin pan.  I used both non-stick spray and baking cups.

Bake 20-25 mins until cupcakes spring back when touched or toothpick inserted comes out clean.

I prefer touching them lightly because I don't like holes in my cupcakes, LOL!

Glaze Directions 
Melt butter in a saucepan and add marshmallows.  Once marshmallows are almost melted, add in powdered sugar quickly then the milk.  Stir until combined and immediately top cooled cupcakes.

These actually held well in the refrigerator for about 3 days.