Looking for a fun dessert with a kick? These Spicy Mexican Hot Cocoa Cupcakes are sure to be a hit for anyone that loves a little bite in their food! The tasty combination of spicy cayenne pepper with chocolate is to die for too.
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Spicy Mexican Hot Cocoa Cupcakes
2 C flour
2/3 C baking cocoa
1 1/4 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 tsp cayenne pepper
3/4 C milk
1/2 C half & half
1/2 C vegetable oil
1 tsp vanilla
-Preheat oven to 350 degrees.
-Line a cupcake pan with paper liners.
-In a large mixing bowl ADD the following: flour, cocoa, baking soda, salt, cinnamon, cayenne pepper, vanilla, eggs, vegetable oil, milk and half and half.
-Mix on low for 30 seconds.
-Mix on high for 2 minutes.
-Fill paper lined cupcake tins 3/4 full.
-Bake at 350 degrees for 15-18 minutes or until a toothpick comes out clean.
-Allow to cool for 5-10 minutes.
1 C sweet cream
4+ C powder sugar
2 TBSP heavy whipping cream
-Add sweet cream and powder sugar in a large mixing bowl.
-Mix on high until sweet cream and powder sugar is thoroughly mixed.
-Continue to mix the sweet cream and powder sugar.
– This may take a few or several minutes.
-If it does not mix add the heavy whipping cream. (Again remember to be patient with the sweet cream and powder sugar.)
-Check to see if the frosting can form and keep a stiff peak.
-If not add more powder sugar and mix until it can form and keep that stiff peak.
-Using a pastry bag and a large tip frost the cooled cupcakes.
-Sprinkle cinnamon on top of the freshly frosted cupcakes.