Super easy and a fun twist on hot cocoa.
I used this Mexican Hot Cocoa version because I like how it isn't super fine and has the traditional flavor I was looking for- it had a little bit of texture to it which left tiny crunchy bits! So good.
RECIPE:
1 cup buttercream. I used this homemade version because it's the best.
1 TBL Abuelta Mexican Hot cocoa mix
1/2 tsp cinnamon
1/4 tsp salt
That's it! Just blend it together. This made enough to bind one cake mix recipe and also fill about 20 cake puck centers.
