Mexican Chocolate Cupcakes

• 1/2 c. Butter
• 1 c. Sugar
• 2 Eggs
• 1 c. Flour
• 1/4 c. Cocoa Powder
• 3-4 tsp. Ground Mexican Cinnamon Sticks
• 1/2 tsp. nutmeg
• 1/2 tsp. chili powder
• 1/8 tsp. cloves
• 1 tsp. ginger
• 1/2 c. milk
• 1 wedge Abuelita Hot Chocolate

1. Preheat oven to 350 and place cupcake liners in a cupcake pan.
2. Beat butter and sugar until fluffy. Add eggs one at a time and beat well. Mix dry ingriedients separately, making sure that the cocoa powder and flour are well integrated. On low heat, simmer a wedge of Abuelita hot chocolate in 1/2 cup milk until melted. Let the hot chocolate cool about 15 minutes. Add dry ingriedients, alternating with the hot cocoa.
3. Fill liners about 3/4 full and bake for 20 min, carefully checking oven.

butter, sugar, eggs, flour, cocoa, ground mexican cinnamon, nutmeg, chili powder, cloves, ginger, milk, chocolate

Taken from www.epicurious.com/recipes/member/views/mexican-chocolate-cupcakes-50146179 (may not work)