Spicy Mexican Chocolate "Hotheads"

These cupcakes come with a little "surprise" in the center. A good surprise. Not like in a peach pit, or something.

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Member Recipe By Misa2403

ingredients 13
Prep Time 0 min
Total Time 0 min

Ingredients

1: cup all-purpose flour

2: tablespoons of cornstarch

1/2: cup cocoa powder, unsweetened

1: teaspoon baking powder

1/2: teaspoon baking soda

3/4: teaspoon salt

1: teaspoon ground cinnamon

1/8: teaspoon cayenne pepper

1: cup milk

1: cup sugar

1/3: cup canola oil

1: teaspoon vanilla extract

1: teaspoon almond extract

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Directions

1 Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with cupcake liners.
2 In a large bowl, sift together the flour, cornstarch, cocoa powder, baking soda, salt, cinnamon, and cayenne pepper, and mix.
3 In a separate large bowl, mix together the milk, sugar, oil, vanilla extract, and almond extract, and whisk. Slowly add the dry ingredients to wet, and beat with a whisk or handheld mixer until smooth.
4 Fill cupcake liners halfway full.
5
6 Gently place a spicy ganache ball in the center of each cupcake, pressing down a little.
7 Top with a few tablespoons of batter so that the ganache ball ends up
8 Bake for 22-25 minutes, then serve immediately, so the goodness inside is properly gooey.