Spicy Mocha Hot Chocolate Cupcakes


Introduction: Spicy Mocha Hot Chocolate Cupcakes

About: I'm a Renaissance woman. I love to create things with a fantasy, medieval, or geeky edge. I'm also a math/science nerd. I have a passion for all things Halloween. I like to build props, create costume elemen...

These lightly spicy cupcakes have a slight kick thanks to an addition of cinnamon and cayenne pepper. To create them, I used a boxed milk chocolate flavored cake mix with a few alterations. I simply changed and added a few things

I Replaced:
the water called for in the recipe with strong brewed coffee that had been allowed to cool

I Added:
1 teas cinnamon
1/8 teas cayenne pepper
1 teas good vanilla extract

They were baked as directed and frosted with a ganache topping.  The ganach was made by heating 1/2 cup evaporated milk (until steaming) and pouring it over 8 oz of chopped semisweet chocolate. I mixed the chocolate in and whipped it with a mixer. It was still slightly warm when I frosted the cupcakes and set about 30 minutes after frosting them.



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    Thanks for this recipe. I'm going to bake a cake for a party this weekend and I think I'll give this a try. LOVE the hot with the sweet.

    And I hope you don't mind, but I used your blue guy as my FB profile photo in honor of your work. My friend insisted it was clay so I sent her this link.

    You are an inspirational baker!

    My husband likes a kick added to chocolate. He'll tell you that these are too mild but I think it's a good starting place. For real heat/sweet lovers, I suggest gauging the heat level you'd like. To do this, get out a little non-stick skillet and cook a few dollops like a pancakes so you can taste test a finished version for heat level. Keep adding cayenne and cooking up bits of batter until you get the level you'd like Then bake as cupcakes.

    me too wow these must be good how do i vote for you

    My eyes are watering! I have got to try this recipe! Thanks for sharing!