these spicy dark chocolate cupcakes are sure to warm your heart and your tummy. Topped with cinnamon buttercream frosting and a square of our spicy maya chocolate bar, these cupcakes really spice things up in the kitchen. 

Ingredients:

Cupcakes

• 5 tablespoons butter (room temperature)
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup hot water
• 6 tablespoons Spicy Maya Drinking Chocolate
• 1 1/2 cups all-purpose flour
• 3/4 cups cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Buttercream

• 1/2 cup butter (room temperature)
• 3 cups powdered sugar
• 1/4 teaspoon salt
• 1/3 cup heavy cream
• 2 teaspoon ground cinnamon

Instructions

Cupcakes

1. Preheat oven to 350° F. Beat together butter and sugar until light and fluffy. Add in eggs and vanilla extract and continue to mix until well incorporated. Set aside.
2. Combine hot water and Spicy Maya Drinking Chocolate, whisk to combine and set aside to cool slightly.
3. Add remaining dry ingredients: flour, cocoa, powder, baking, powder, baking soda, and salt to butter/sugar mixture and begin to combine. Add in cooled drinking chocolate and beat until smooth and glossy.
4. Fill prepared cupcake tins halfway and bake for approximately 20 minutes. Testing with a toothpick until it comes out clean.
5. Remove from oven and set aside to cool completely.

Buttercream

1. Beat together butter, powdered sugar, salt, cinnamon and heavy cream until thick and fluffy. 
2. Carefully place buttercream into a piping bag (fitted with star piping tip).
3. To fill and frost cupcakes, insert the piping bag a 1/2 inch into the top each cupcake and squeeze, then pipe frosting.

Top your cupcake with a square of our Spicy Maya chocolate bar for extra spice. We also like to drizzle some melted chocolate on there too, cause you know, you can never have too much chocolate.