I actually may have posted a very similar cupcake recipe before, but I’m pretty sure they couldn’t have been as good as these are. They are so delicious. They’re a moist, rich cake with a slightly spicy, cinnamon, essentially Mexican icing. In case y’all haven’t caught on yet, I’m in love with all things Mexican: Mexican hot chocolate, molcajetes (mortar and pestles), Mexican blankets, hot sauce, Mexican doors, tacos, turquoise and brown; you get the idea. As a side note, the cayenne pepper does not really make it spicy; it just adds a nice Mexican flavor ;)
Mexican Chocolate Cupcakes: makes 24
- 2 1/4 cups flour
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1/2 cup cocoa powder
- 3/4 cup oil
- 1 1/2 cups water
- 1 1/2 teaspoons vanilla extract
- 1 1/2 tablespoons vinegar
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon cinnamon
Mix all ingredients together until moist and well blended.
Put in cupcake cups and bake for 20-25 minutes at 350 degrees F.
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 4 cups confectioners’ sugar, or more as needed
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 1/2 teaspoon clear vanilla extract, or to taste
In a bowl, sift 1/8 teaspoon of cayenne pepper, and the cinnamon with the confectioners’ sugar. Beat in the cream cheese and butter with an electric mixer on medium speed until the frosting is smooth; mix in the vanilla extract.