Spicy Mexican Chocolate "Hotheads"

Makes 12-15 cupcakez

Ingredients
1 cup all-purpose flour

2 tablespoons 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

1. Preheat oven to 350°F

2. Line cupcakez pan with cupcakez liners

3. In a large bowl, sift together flour cornstarch, cocoa powder, baking soda, salt cinnamon and cayenne pepper and mix. 

4. In a separate large bowl, mix together the milk, sugar oil, vanilla extract, and almond extract, and whisk. 

5. Slowly add the dry ingredients to the wet, and beat with a whisk or hand held mixer until smooth. 6. Fill cupcake liners 1/2 full, then gently place a spicy ganache ball in the center of each cupcake, pressing it down a little, and top with a few tablespoons of batter so that ganache ball ends up "inside" the cupcake. 
7. Bake for 22-25 minutes, then serve immediately, so the goodness inside is gooey.


Recipe From: Confectionately Yours Save The Cupcake
By: Lisa Papademetriou