Mexican Chocolate Cupcakes with Cinnamon and Cayenne
These decadent cupcakes feature rich dark chocolate with a warm, spicy kick from cinnamon and cayenne, inspired by traditional Mexican hot chocolate. Perfect for a unique dessert that balances sweet, spicy, and aromatic flavors.
Ingredients
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 1 tsp baking soda
- 0.5 tsp baking powder
- 1 tsp ground cinnamon
- 0.25 tsp cayenne pepper adjust for heat preference
- 0.5 tsp salt
- 1 cup buttermilk room temperature
- 0.5 cup vegetable oil
- 2 large eggs room temperature
- 1 tsp vanilla extract
Notes
Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. For frosted cupcakes, refrigerate for up to 3 days and bring to room temperature before serving. Make-ahead tip: Bake cupcakes a day ahead and frost them the next day. Variations: Substitute buttermilk with plain yogurt for a tangier flavor or add a pinch of espresso powder for deeper chocolate notes. Serving suggestion: Top with a simple cinnamon cream cheese frosting or dust with cocoa powder and a sprinkle of cayenne for extra spice.