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Mexican Hot Chocolate Cupcakes with Cayenne Spiced Whipped Cream
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Mexican Hot Chocolate Cupcakes with Cayenne Spiced Whipped Cream
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Imagine the sweetly spicy goodness of Mexican Hot Chocolate condensed down into a light and fluffy cupcake. This baby packs a punch!

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

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Mexican Hot Chocolate Cupcakes with Cayenne Spiced Whipped Cream
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
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 Dixie Crystals Extra Fine Granulated Sugar
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract

Spicy Whipped Cream Frosting

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

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.

DIXIE CRYSTALS INSIGHT

Recipe developed for Dixie Crystals by Jessica Segarra @TheNoviceChef

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