Mexican Fried Ice Cream Cupcakes

For the cinnamon chocolate cupcakes:

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

Roughly crush graham crackers and corn flakes in a Ziploc bag. Just roll the cupcake edges into your crumbs and top with a dollop of whipped cream. Finish it off with your cinnamon tortilla chips (directions below). That’s it, hope you like it.

Making cinnamon tortilla chips is as easy as it looks. Cut up your tortilla into triangles, like a pizza. Lay them out on a 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.