Mexican Fried Ice Cream Cupcakes!!

Have you ever had Mexican Fried Ice Cream at a restaurant? I love it! This is my version...well in cupcake form. If you want you can use a boxed chocolate cake mix, just add some cinnamon and coffee to the batter. But trust me this cake is so good. The frosting does have a cheat though - I used regular canned white frosting and mixed in half a jar of caramel ice cream topping.Yummy! Betty Crocker even has a canned Caramel Frosting that you can use. Pretty easy and really good.

Cinnamon Chocolate Cake

baking spray

1 3/4 c flour

2 c sugar
2 tsp cinnamon

3/4 c cocoa powder

2 tsp baking soda
1 tsp baking powder

1 tsp kosher salt

1 c buttermilk

1/2 c vegetable oil

2 large eggs (at room temp)
1 tsp vanilla

1 c freshly brewed hot coffee

Preheat oven to 350 and spray Sift flour, sugar, cinnamon, cocoa, baking soda, baking powder and salt into bowl with paddle attachment. Mix on low speed until combined. In another bowl, combine buttermilk, oil, eggs, and vanilla. With mixer on low, slowly add wet ingredients to the dry. With mixer still on low, add the coffee and combine. Scrape down sides as needed. Pour batter into tins and bake until tester is clean - about 22 minutes. Cool and frost.

white frosting
caramel ice cream topping
Mix and frost your cupcakes.

1 graham cracker

1/4 cornflakes
whip cream for tops

Roughly crush graham cracker and cornflakes in ziplock bag. Just roll the cupcake edges into your crumbs and top with a dollop of whip cream and finish it off with your cinnamon tortilla chip*. That's it, hope you like it.

*Cinnamon Tortilla Chip - easy as it looks. Cut up your tortilla into triangles, like a pizza. Lay out on baking sheet and spray them with butter and sprinkle them with cinnamon sugar. Bake them at 350º until they crisp up, about 4-6 minutes.
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