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