Mexican Chocolate Cupcakes with Cinnamon Frosting

Step 1/12

• 310 g plain flour
• ½ tsp cayenne pepper
• 4 tsp ground cinnamon
• 3 tsp baking soda
• 1 tsp salt

Sift the flour in a bowl and combine cayenne pepper, ground cinnamon, salt and baking soda and set aside.

Step 2/12

• 170 g unsalted butter
• 335 g granulated sugar

Cream together butter and sugar, until light and fluffy.

Step 3/12

• 2 eggs

Add the eggs and continue beating the mixture, till combined.

Step 4/12

• 100 ml vegetable oil
• 2 tsp vanilla extract

Add the vegetable oil and vanilla extract and continue beating.

Step 5/12

• 40 g sweetened cocoa powder
• 250 ml warm water

Dissolve the cocoa powder in warm water.

Step 6/12

Alternatively add spoonfuls of the flour mixture and dissolved cocoa into the cake batter and combine well.

Step 7/12

Preheat the oven to 180°C (160 fan oven) and line cupcake tray with cupcake cases.

Step 8/12

Spoon in the batter to the cupcake cases (fill halfway through, as the batter rises when baking).

Step 9/12

Bake for 15-20 minutes, or until a toothpick is inserted and comes out clean.

Step 10/12

Once baked, place the Cupcakes in a cooling rack to cool.

Step 11/12

• 300 g powdered Sugar
• 150 g unsalted butter
• 3 tsp vanilla extract

Make the icing: cream together the butter and power sugar (depending on the quantity and consistency, change the amount of butter and powdered sugar).