Semi-Homemade Spicy Mexican Chocolate Cupcakes

In my familia, my cousin is the designated dessert person. So when she created what she calls Spicy Mexican Chocolate Cupcakes, I had to have one (or three!). I love spicy chocolate anything!

It’s one of her dessert inspirations – she regularly rethinks recipes and adds her own twist. Holidays, birthdays, get-togethers, we know that if she brings the goodies, they are bound to be yummy. These little cupcakes didn’t disappoint – and she let me publish the recipe!

The warm, slightly spicy chocolate cupcake is delicious enough, but when topped with cool, Mexican chocolate whipped cream frosting they become addictive. I’m currently trying to break the habit, but the cupcakes in the fridge are not helping.

What’s more, they are super easy to make because they are semi-homemade. It doesn’t take much more time than making box cake, but tastes a whole lot better. This is a great dessert option when you want to bring something to a party that’s a little special, but don’t have a lot of time to make a big production out of your baking.

Ingredients

For the cupcakes:

1 box of chocolate cake mix (and the ingredients it calls for)

1 tsp cayenne pepper

¼ tsp cinnamon

2 tsp vanilla extract

For the frosting:

2 cups whipping cream

2/3 cup Mexican hot chocolate mix

Directions

Pre-heat the oven to 375 degrees, or whatever temperature dictated by the box cake mix. We used Devil’s food cake mix.

Put a large mixing bowl, ideally a glass one, in the freezer and allow it to chill while you prepare the cake mix.

Prepare the cake mix as directed and mix in the teaspoon of cayenne pepper, cinnamon and vanilla extract. (The cayenne pepper is just enough to give the cupcakes a kick, but you can another half teaspoon for very spicy cupcakes.)

Spoon the mixture into your lined cupcake pan and bake as directed.

Take the chilled glass bowl out of the freezer and pour the very cold whipping cream into it. Begin mixing it, slowly adding the Mexican hot chocolate mix little by little. If you add it too quickly, you will end up in a cloud of chocolate mix. Blend until the whipping cream is firm and forms a peak on the end of the whisk.

When the cupcakes are completely cooled begin piping the whipped cream frosting on top. You can use a piping bag, but if you do, pipe it on quickly as the heat of your hands may heat up the cream. You can also just spoon it on top and smooth it out.

Enjoy!