Mexican Hot Chocolate Buttercream - Easy

By mariannefeldman

from Amy
http://cupcakerehab.com/2008/09/cinnamon-vanilla-cupcakes-with-mexican-hot-chocolate-buttercream/

from site:
*I added shortening for a quarter of the amount of butter to stabilize it, but if you don’t have shortening, you can use a smidge cream of tartar to help stabilize it, as the coffee sometimes causes it to separate and get wilty, but when I say smidge I mean smidge… its very acidic tasting so if you go overboard you’ll ruin the flavor of the frosting.

Ingredients

• Ingredients:
• 1 cup (2 sticks) unsalted butter
• 4 -5 cups confectioner’s sugar
• 1/4 cup milk
• 1/2 cup cocoa powder
• 2 teaspoons ground cinnamon
• 1 teaspoon chili powder
• 1 teaspoon cayenne pepper
• 2 teaspoons vanilla extract
• 2 tablespoons coffee (2 tablespoons MADE coffee, not just 2 tbsp coffee granules)

Preparation

Step 1

Directions:

Cream butter in the bowl of an stand mixer.
Add 1 cup sugar, cocoa powder, chili powder, cayenne pepper, coffee and ¼ cup milk. Mix until thoroughly combined.
Add 2 cups sugar and vanilla. Mix. Add the rest of the sugar, 1 cup at a time, and mix. If needed, add ¼ cup more milk, or 1 cup sugar. Continue until consistency is satisfactory.*
Frost completely cooled cupcakes. Enjoy.