Mexican Chocolate Cupcake - Baking At Home

Ingredients

• Cupcakes:
• 3.15 oz. Mexican chocolate tablet
• 3/4 C. Crisco® Pure Canola Oil
• 1 C. granulated sugar
• 1 lg. egg
• 2 C. all-purpose flour
• 1/2 C. unsweetened cocoa powder
• 1 Tbsp. Clabber Girl® Baking Powder
• 1/4 tsp. Spice Islands® Cayenne Pepper
• 3/4 tsp. salt
• 1 C. strongly brewed hot coffee (preferably Mexican coffee)
• 1 C. buttermilk
• Frosting:
• 1/2 C. heavy cream
• 2 Tbsp. unsalted butter, softened
• 1/4 tsp. Spice Islands® Pure Vanilla Extract
• 1/4–1/3 C. powdered sugar, sifted (depending on desired thickness)
• 1 Tbsp. unsweetened cocoa powder
• 1/4 tsp. Spice Islands® Ground Saigon Cinnamon
• Pinch of salt
• Fruit for garnish