Hot and Spicy Chocolate Surprise ( Mexican Hot Chocolate Cupcake Part Dos)

My obsession with Mexican Hot Chocolate Cakes knows no bounds this holiday season. The spice, the heat, the unexpected surprise make this recipe well worth revisiting. Trust me.














Chocolate Cupcakes 

2 cups Non-Dairy Milk (Almond, Soy, Rice) 
2 tsp Apple Cider Vinegar 
2/3 cup oil 
3 tsp vanilla 
1 1/2 cup sugar 
2 cup flour 
2/3 cup + 2 Tbsp Cocoa
4 Tbsp Instant Coffee or Instant Espresso (optional)
1 1/2 tsp baking soda 
1 tsp baking powder 
1/2 tsp salt 
Add 1 tsp of cinnamon
1/4 tsp Chili Powder
1/4 tsp Cayenne
16 Marshmallows

Active Time: 20 Minutes
In Active Time: 30 Minutes
Yields: 16 Cupcakes

Directions:
Preheat oven to 350. In a liquid measuring cup pour the "milk" and the teaspoon of apple cider vinegar and put aside. Meanwhile in the bowl of the mixer, sift together all of the dry ingredients. Add the "milk," the oil, the sugar, and vanilla and mix together. Do not over mix. Pour the batter into cupcake lined cupcake tins halfway. Place one Marshmallow in the center and top with batter until the marshmallow is covered. Bake the cupcake for 12-15 minutes or until a toothpick comes out clean. Let the cupcakes cool completely 

Chocolate Cinnamon Frosting 
1 Cup Butter (2 sticks cool) 
4 Cups confectioners Sugar sifted 
1 tsp vanilla 
3-5 Tbsp water
1 tsp of Cinnamon
1/3 cup of chocolate

Directions:

In a stand mixer, place the butter and vanilla and give it a quick mix. Add the confectioners sugar 2 cups at a time and whip for 3-5 minutes until the frosting is creamy and whipped texture.If the frosting is too thick add water one tablespoon at a time until you reach desired texture.

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