Mexican Hot Chocolate Cupcakes

Directions

Preheat oven to 350°F. Line a cupcake tin with cupcake liners. Set aside.

In a small bowl, whisk together flour, cinnamon, baking soda, salt and cayenne pepper. Set aside. In another small bowl, whisk together hot water and cocoa powder. Set aside.

In a stand mixer, cream together butter and granulated sugar until light and fluffy, about 2 minutes. Add egg, vegetable oil and vanilla extract, mixing until combined. Then mix in flour mixture, alternating with water mixture, mixing until there are no lumps.

Spoon batter into prepared tin, filling 3/4 full. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.

Remove from pan and let cool completely on a wire rack.

In bowl of a stand mixer, combine the heavy whipping cream and powdered sugar. Using whisk attachment, mix on high for 1-2 minutes, or until soft peaks have formed.

Add vanilla extract, cinnamon and cayenne pepper and beat for about a minute longer, or until stiff peaks have formed.

Transfer whipped cream to a piping bag and pipe onto cooled cupcakes. Sprinkle tops with shaved chocolate and serve immediately.