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Mexican Chocolate Cupcakes with Cinnamon Pecan Buttercream

Mexican Chocolate Cupcakes with Cinnamon Pecan Buttercream


For the cake

  • 1 cup unsalted butter
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup water
  • 2 cups sugar
  • 2 eggs
  • 1 cup buttermilk
  • 2 tablespoons vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt

For the Buttercream

  • 1 cup unsalted butter room temperature
  • 4 cups powdered sugar
  • 2 teaspoons vanilla
  • 2 teaspoons cinnamon
  • 1 tablespoon heavy cream
  • 1/2 cup toasted, chopped pecans


  • Preheat your oven to 350 degrees Fahrenheit. In a large bowl, combine the flour, baking soda, cinnamon, and salt.
  • In a saucepan over medium-low heat, melt the butter. Add the cocoa and whisk together until smooth, then add the water and whisk until smooth. Remove the pan from the heat.
  • Add the sugar, eggs, buttermilk, and vanilla to the warm chocolate mixture, mixing well until smooth. Pour into the bowl of dry ingredients and fold together until the mixture is fully incorporated.
  • Line a cupcake tin with cupcake liners. Fill each about 3/4 full with batter. Bake for 15 minutes, or until a toothpick inserted in the middle comes out clean. Let cool.
  • To make the buttercream, beat the butter on medium high speed for a minute. Beat in the vanilla and cinnamon. Add half of the powdered sugar in increments. Add the heavy cream. Finish adding the powdered sugar and beat until light and fluffy.
  • Place the frosting in a large pastry bag with a large circular piping tip (about 1" wide or less). Pipe on top of the cupcakes and top with any leftover pretty pecan pieces. You can use a large ziploc bag with an incision in the corner. Or simply smear it with a spatula.