Mexican Chocolate Cupcakes

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup cocoa powder
• 1 cup butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• For the frosting:
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper
• For the topping:
• 1/4 cup granulated sugar
• 1 teaspoon chili powder
• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the cocoa powder. Gradually stir in the dry ingredients alternately with the buttermilk. Stir in the spices. Fill cupcake liners 2/3 full.
4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool in pan for 10 minutes, then remove to cool completely on a wire rack.
5. To make the frosting: In a medium bowl, beat together the cream cheese and butter until smooth. Gradually beat in the confectioners' sugar until smooth. Stir in the vanilla, cinnamon, nutmeg and cayenne pepper. Spread on cooled cupcakes.
6. To make the topping: In a small bowl, stir together the sugar, chili powder and cinnamon. Sprinkle over the frosted cupcakes. Enjoy!

Interesting Facts

• Mexican chocolate is a type of chocolate made with sugar, cinnamon, and other spices, most often chili powder.
• The ancient Aztecs used to add chili peppers to their chocolate drinks to give them a spicy kick.
• Cupcakes were originally called “number cakes” because they were made in individual tins and each cake was given a number.