Spicy Mocha Hot Chocolate Cupcakes

These slightly spicy cupcakes were a great Cindo de Mayo dessert.  They have a slight kick thanks to an addition of cinnamon and cayenne pepper.  To create them, I used a boxed chocolate 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

The icing was a ganache frosting 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.