Mexican Hot Chocolate Mini-Bundt Cakes

• 2 cups flour
• 2 cups sugar, divided
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 -2 tablespoon cinnamon
• 3 small eggs
• 1/2 cup buttermilk
• 1 cup butter
• 6 ounces bittersweet chocolate
• 1/2 cup cocoa powder
• 2/3 cup espresso or 2/3 cup strongly brewed coffee
• 2 tablespoons vanilla extract
• 1/4 teaspoon almond extract

1. Preheat oven to 350u0b0; grease and flour 12 mini-bundt forms and set aside (if you only have a Mini-Bundt pan with six cavities, bake this recipe in two batches).
2. In a bowl, whisk the flour, 1 cup sugar, baking soda, salt, cayenne, and cinnamon together; set aside.
3. Beat eggs and buttermilk together and set aside.
4. Melt butter and chocolate together in the top of a double boiler or in a metal bowl suspended over simmering water; make sure that the bottom of the bowl does not touch the water.
5. Add in cocoa powder and espresso; stir until thoroughly combined.
6. Add the egg mixture to the chocolate mixture.
7. Stir in the remaining 1 cup sugar, vanilla, and almond extract.
8. Stir the wet ingredients into the dry ingredients; mix until thoroughly combined and any lumps are dissolved.
9. Pour the batter into the prepared Mini-Bundt pans.
10. Bake for 20 minutes exactly; let the bundts cool for 10 minutes before inverting them onto a wire rack to finish cooling.
11. Delicious served plan or with a dollop of whipped cream or chocolate whipped cream.

flour, sugar, baking soda, salt, cayenne pepper, cinnamon, eggs, buttermilk, butter, bittersweet chocolate, cocoa powder, espresso, vanilla, almond

Taken from www.food.com/recipe/mexican-hot-chocolate-mini-bundt-cakes-350985 (may not work)