Mexican Chocolate Cupcakes Recipe

• Preheat oven to 350 degrees.
• Line a cupcake pan with paper liners.
• In a large mixing bowl ADD the following: flour, cocoa, baking soda, salt, cinnamon, cayenne pepper, vanilla, eggs, vegetable oil, milk and half and half.
• Mix on low for 30 seconds.
• Mix on high for 2 minutes.
• Fill paper lined cupcake tins ¾ full.
• Bake at 350 degrees for 15-18 minutes or until a toothpick comes out clean.
• Allow to cool for 5-10 minutes

Frosting Recipe:

• Add sweet cream and powder sugar in a large mixing bowl.
• Mix on high until sweet cream and powder sugar is thoroughly mixed.
• If it does not mix add the heavy whipping cream. (Again remember to be patient with the sweet cream and powder sugar.)
• Check to see if the frosting can form and keep a stiff peak. If not add more powder sugar and mix until it can form and keep that stiff peak.
• Using a pastry bag and a large tip frost the cooled cupcakes.
• Sprinkle cinnamon on top of the freshly frosted cupcakes.