I used to love Mexican hot chocolate. Creamy, hot, and cinnamon…I don’t know quite what it was about it, but I loved it. Had it everyday one winter. Fantastic, until you get completely burned out.
A few months ago, I stumbled across a honey-cinnamon frosting. Originally I put it on a banana cake. That was the bomb. It reminded me of putting honey on hot banana bread. But, I had a craving for mexican hot chocolate. Given the fact that it is 80 degrees outside, that put a damper on the situation. My best friend had a cupcake craving, so I picked up some stuff to make chocolate ones, and decided to top it with the honey cinnamon frosting. I wasn’t sure how it was going to end up, but it was really good, and satisfied my mexican hot chocolate craving.
12 chocolate cupcakes, cooled and ready to be frosted
1/2 cup margarine/butter
1 1/4 cup powdered sugar
1 tablespoon honey
1/4 teaspoon cinnamon
Blend together all the ingredients until you have a creamy frosting. If it’s too thick, add more honey. If it’s too thin, add more powdered sugar. Just remember, a little of either goes a very long way. Frost the cupcakes with the amazing frosting, and enjoy!