Mexican Chocolate Cupcakes

By taniaf

Ingredients

• 1 1/4 cups flour
• 1/2 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 stick butter, room temp
• 1 1/4 cup sugar
• 1 tsp vanilla
• 2 eggs
• 1 cup milk
• 1 tsp espresso powder
• 2 tsp cinnamon
• 1/2 tsp chili powder

Preparation

Step 1

Preheat oven to 350. In a mixer bowl, whisk together flour, cocoa, sugar, baking soda, baking powder, salt, cinnamon, espresso powder and chili powder. Beat butter until fluffy. Add sugar and beat well. Add eggs one at a time, beating well after each. Add vanilla. Mix in flour mixture alternating with milk. Mix well.
Divide batter evenly into lined cupcake tins. Bake 15-18 minutes, rotating once. Let cool before frosting.
Top with chocolate buttercream, with cinnamon added.