Marshmallow Mexican Hot Chocolate Cupcakes
INGREDIENTS
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Cupcakes:
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1/3 c. unsalted butter, softened
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3/4 c. sugar
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1 c. self-rising flour
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1/2 c. unsweetened cocoa powder
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1-1/4 tsp. cinnamon
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1/2 tsp. cayenne pepper
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2 large eggs
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1 tsp. pure vanilla extract
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1/2 c. buttermilk
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Filling:
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1 c. marshmallow creme
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Chocolate Cinnamon Buttercream
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1/2 c. butter, softened
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4 c. powdered sugar
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1/3 c. + 2 Tbsp. unsweetened cocoa powder
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1-1/2 tsp. ground cinnamon
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1/2 c. milk
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12 mini marshmallows, optional
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