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Mexican Hot Chocolate Cupcakes with Spicy Whipped Cream

red velvet cupcake

5 from 1 reviews

Ingredients

Scale

For the cupcakes:

  • 1 cup all-purpose flour
  • 1 ½ tsp cinnamon
  • ¾ tsp baking soda
  • ½ tsp salt
  • ½ tsp cayenne pepper (I like the kick, you can add less according to your preference)
  • ½ warm water
  • 1/3 cup cocoa powder 
  • 6 tbs butter brought to room temperature
  • ¾ cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • ¼ cup vegetable oil

For the Spicey Whipped Cream Topping

  • 1 cup heavy whipping cream
  • ¼ cup confectioner sugar
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • ¼ tsp cayenne pepper (again, add more or less to taste)
  • Sprinkles or shaved chocolate for decoration

Instructions

  1. Preheat oven to 350° F
  2. In a small bowl, mix the flour, baking soda, cinnamon, salt, and cayenne pepper. Set aside.
  3. In another bowl, mix the water and cocoa powder until it’s smooth with no lumps.
  4. Using a stand mixer, cream the butter and sugar together until the consistency is light and fluffy (roughly two minutes). Add egg, oil, and vanilla and mix until combined. Alternate adding the dry ingredients with the cocoa mixture – add a small amount of each at a time and mix until smooth. 
  5. Carefully spoon the batter into a cupcake tin lined with paper liners. Fill liners no more than ¾ full. 
  6. Bake 18-20 minutes, or until a toothpick inserted comes out clean.
  7. Let cool completely
  8. While the cupcakes are baking and using your stand mixer’s whisk attachment, combine the heavy cream and powdered sugar for about two to three minutes or until soft peaks have formed. Take care not to overmix.
  9. Add the vanilla extract, cinnamon, and cayenne pepper. Beat for another one to two minutes longer. You’ll know when it’s done by the peaks.
  10. Transfer the topping to a piping bag and pipe onto cooled cupcakes. You can also spoon the frosting onto the cupcakes but that doesn’t look as pretty. 
  11. Top with chocolate shavings or sprinkles.
  12. Enjoy!

Notes

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