If there was ever a sassy cupcake, this would be the one. A dash (well, maybe more) of peppery cayenne, a sprinkle (okay, more than that) of spicy sweet cinnamon and the smoothness of the delectable chocolate. I used your traditional moist and rich chocolate crazy-cake recipe as the base, just adding the cinnamon and cayenne for flavor. It pairs perfectly with the cinnamon buttercream frosting I’ve topped it with.
I first made these cupcakes on Día de los Muertos, but they were gobbled up too quickly for any pictures. Today isn’t Mexico’s Day of the Dead, but it has been a super cold month here in Chicago, and we could all use a little warming up and what better way to do it than by eating cupcakes with a kick? If a little spice in your belly doesn’t warm you up, an extra pound or two might. Okay, but really, Chicago weather gods, it’s been way too cold and grey lately! Send us some nicer weather!
It has been almost 2 months since my last post. What have I been up to in the past 2 months? Well I have been doing a lot of baking–but the kind involving mixing antimony, lithium, sulfur and other such elements to 800 °C. Please do not try this at home. As the days start to get longer I plan on having more posts and pretty pictures of food for you, so stay tuned!
Mexican Chocolate Cupcakes
3 cups all-purpose white flour (or 1/2 whole wheat pastry, 1/2 white)
2 cups sugar
1/2 cup cocoa powder
2 tsp baking soda
2 tsp cinnamon
2 tsp cayenne pepper (or less if you’re very sensitive to spice)
1/2 cup vegetable oil
2 cups water
2 tsp vanilla extract
2 tbsp apple cider or white vinegar
preheat oven to 350 ºF and place liners into a muffin pan
1. In a large bowl mix flour, sugar, cocoa powder, baking soda, cinnamon and cayenne pepper together.
2. Add the vegetable oil, water, vanilla, and vinegar to the dry ingredients and stir. Do not over mix; a few clumps are okay.
3. Fill cupcake liners 3/4 of the way, bake for 15-20 minutes or until a knife pulls out clean.
Cinnamon Buttercream Frosting
makes about 1 cup
3 1/2 cups powdered sugar
1 1/2 to 2 tsp cinnamon
1/2 cup vegetable shortening
1/2 cup vegan butter sticks
1 tsp vanilla extract
1/4 cup soy milk
1. In a medium bowl mix the cinnamon into the powdered sugar.
2. Add the shortening, butter sticks, vanilla, and soy milk and beat until fluffy, about 5 minutes.
3. Spread over cupcakes (once they are fully cooled) and enjoy!
These cupcakes were so good, my cat was even licking her lips over them! Hah, okay in reality she was licking her lips over my plant that I just caught her eating red-handed (pawed?). But then again, I don’t let my cat eat cupcakes.