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Spicy Mexican Chocolate Mini Cake with Milk Chocolate Buttercream Frosting

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  • Prep 20 min
  • Total 40 min
  • Ingredients 9
  • Servings 12
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Make your guest feel extra special by serving these individual mini spicy chocolate cakes!
by Vianney Rodriguez
Updated Mar 2, 2023
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For the frosting:

  • 4 milk chocolate candy bars, chopped
  • 1 cup unsalted butter, at room temperature
  • 2 cups powdered sugar
  • 1/4 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract

For the cakes:

  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cayenne pepper

To garnish:

  • Ground cinnamon, to taste


  • 1
    Preheat oven to 350° F.
  • 2
    For the frosting: Place chopped milk chocolate bars in a microwave-safe bowl and microwave in intervals of 30 seconds, stirring after each interval until chocolate is melted and smooth. Set aside to cool completely.
  • 3
    With a mixer on medium, beat butter and powdered sugar until light and fluffy, scraping down sides of bowl as needed. Reduce mixer speed to low, add heavy whipping cream and vanilla extract; mix until well blended. Slowly add cooled melted chocolate until all incorporated. Increase mixer speed to medium and beat frosting for 2 minutes. Set aside.
  • 4
    For the cakes: Spray a square or cupcake pan with cooking spray. Prepare cake mix as directed on the package.
  • 5
    Stir in ground cinnamon and cayenne pepper. Spoon evenly into prepared pan and bake for 15-20 minutes or until toothpick inserted comes out clean.
  • 6
    Remove from oven, cool on wire rack for 10 minutes, unmold and allow to cool completely.
  • 7
    Frost with milk chocolate butter cream frosting and garnish with ground cinnamon.

Expert Tips

  • tip 1
    Feel free to use a white cake mix for a fun twist on this recipe.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Make your guest feel extra special by serving these individual mini spicy chocolate cakes!
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