Mexican Hot Chocolate Cupcakes with Cayenne Spiced Whipped Cream

 

Prep time : 0:20                        Bake/Cook time : 0:16 to 0:18                Yield : 12 cupcakes

 

INGREDIENTS

Cupcakes

• 1 cup all-purpose flour*
• 1 teaspoon cinnamon
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/2 cup hot water
• 1/3 cup cocoa powder
• 6 tablespoons butter, room temperature
• 3/4 cup sugar
• 1 large egg
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract

 

Spicy Whipped Cream Frosting

• 1 cup heavy whipping cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cayenne pepper
• Shaved chocolate, for decoration

 

DIRECTIONS

1. Preheat oven to 350°F. Line a cupcake tin with cupcake liners. Set aside.
2. In a small bowl, whisk together flour, cinnamon, baking soda, salt and cayenne pepper. Set aside. In another small bowl, whisk together hot water and cocoa powder. Set aside.
3. In a stand mixer, cream together butter and granulated sugar until light and fluffy, about 2 minutes. Add egg, vegetable oil and vanilla extract, mixing until combined. Then mix in flour mixture, alternating with water mixture, mixing until there are no lumps.
4. Spoon batter into prepared tin, filling 3/4 full. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
5. Remove from pan and let cool completely on a wire rack.
6. In bowl of a stand mixer, combine the heavy whipping cream and powdered sugar. Using  whisk attachment, mix on high for 1-2 minutes, or until soft peaks have formed.
7. Add vanilla extract, cinnamon and cayenne pepper and beat for about a minute longer, or until stiff peaks have formed.
8. Transfer whipped cream to a piping bag and pipe onto cooled cupcakes. Sprinkle tops with shaved chocolate and serve immediately.