Mexican Hot Chocolate Cupcakes with Whipped Cream Frosting
"Rich, moist and spicy chocolate cupcakes topped with a cloud of whipped cream frosting. Have your cake and cocoa, too!..."
INGREDIENTS
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Cupcakes
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150 g (3/4 cup) Brown Sugar, packed
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120 g (1/2 cup) molasses
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60 g (4 Tablespoons) Unsalted Butter
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1 Tablespoon ground Cinnamon
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1/2 teaspoon Chili Powder
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1/8 teaspoon ground cayenne pepper
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120 g (1 cup) All-purpose Flour
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40 g (1/2 cup) Unsweetened Cocoa Powder
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3/4 teaspoon Baking Soda
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1 teaspoon Kosher Salt (1/2 teaspoon table salt)
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1 teaspoon Vanilla Extract
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2 large Eggs (no need to be room temperature)
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60 ml (1/4 cup) Milk
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Whipped Cream Frosting
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240 ml (1 cup) Heavy Whipping Cream
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80 g (2/3 cup) Confectioners’ Sugar
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1/2 teaspoon Vanilla extract
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1/4 teaspoon Kosher Salt (1/8 teaspoon Table Salt)
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Cinnamon for dusting frosting
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