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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    4 Discussions


    8 years ago on Introduction

    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.


    8 years ago on Introduction

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