These Mexican hot chocolate cupcakes are made with a basic chocolate cupcake recipe, but I added cinnamon and cayenne. The chocolate buttercream also includes these spices.
Preheat oven to 350F. Line muffin pan with cupcake liners and set aside.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, cayenne pepper, ground cinnamon and salt.
In a medium-sized bowl, whisk together eggs, brown sugar, granulated sugar, vanilla extract, canola oil and buttermilk until smooth. Add to dry ingredients and stir just until combined. Pour batter into the cupcake liners, filling about half way. Bake for 17 – 20 minutes, until a toothpick inserted in the center comes out clean. Let cool.
In the bowl of a standing mixer fitted with the paddle attachment, beat butter on medium until smooth and fluffy, about one minute.
In a medium-sized bow, whisk together powdered sugar, cocoa powder, cinnamon and cayenne pepper. Gradually add to the butter while mixing on low. Add heavy cream and continue mixing until combined, scraping down the sides and bottom with a rubber spatula as needed. Continue mixing on medium speed until smooth and fluffy, about 2 minutes. Transfer to piping bag fitted with your favorite decorating tip to frost the cupcakes.