T o m a t o e s


Cinnamon Cream Cheese Frosting for Mexican Chocolate Cupcakes

It’s really getting chilly out there. I’ve fought two colds within a two week span, and my fuzzy socks have made their grand appearance. I’m not sure I entirely hate winter though…just yet. I’m really the type of girl that loves to cozy up with a hot drink and binge watch my favorite cooking shows (And popcorn, and ice cream, and…um…everything!) when it’s dark and early and you feel like you’ve got SO MUCH TIME! Also, having pie for dinner is totally acceptable. Like hello shepard’s pie..chicken pot pie… Winter, I’m sorry about what I said about you in the past. Maybe your not all that bad? I recently received an exciting box from crafted kosher with this Mexican chocolate mix.



I opened it up the container, caught a whiff, and fell in love. Like how could cocoa stuff smell that good? So, since it was Thursday night and Shabbos was on the horizon, I figured I would incorporate them into my favorite chocolate cake recipe! (https://www.hersheys.com/recipes/en_US/recipes/184/hersheys-perfectly-chocolate-chocolate-cake.html)

I wanted to add a fluffy buttercream, like the fluffy marshmallow you’ll find on a steaming cup of hot cocoa. So I made cupcakes. My daughters face when she saw them though…really got me through  a post nap Friday meltdown. Let it snow!! 


Replace equal amounts of MoCafe ground chocolate to cocoa powder in your favorite chocolate cake recipe. Mine is the Hershey’s Best Chocolate cake. Link above.


Cinnamon Cream Cheese Frosting:


1 8oz container cream cheese or pareve Toffuti cream cheese

3 Cups powdered sugar

2 tsp vanilla extract

1 tsp ground cinnamon

1 stick of butter of margarine


1. Cream butter and cream cheese in a mixer until just incorporated. Do not over mix.

2. Add in powdered sugar 1/2 c at a time.

3. Add in cinnamon and vanilla extract.

4. Mix until just combined. If it’s over mixed, it will not pipe well.

5. Fill a decorating bag with frosting, pipe on to cooled cupcake.






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