So what makes these chocolate cupcakes Mexican? The brown sugar, cinnamon and pinch of cayenne! YUM!

For the cake:

1 cup unsweetened cocoa
2 3/4 cups flour
1 1/4 cups sugar
1 cup packed brown sugar
1 1/2 Tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 cups whole milk
1/2 cup olive oil
1/2 cup vegetable oil
2 eggs
2 Tablespoons balsamic vinegar
1 1/2 Tablespoons vanilla

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Add 1 cup cocoa powder to a bowl.

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Then 2 3/4 cups flour.

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Add 1 1/4 cups sugar.

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And 1 cup packed brown sugar.

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Add 2 tsp baking soda and 1/2 tsp cayenne pepper. Note: You’ll notice that I try to use organic ingredients whenever possible. Makes for much better eating in my opinion!

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Then add 2 cups whole milk.

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Add 1/2 cup olive oil and 1/2 cup vegetable oil.

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Add 2 eggs.

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Last add 1 1/2 tbs vanilla.

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Mix until smooth. It smells heavenly!

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Fill cupcake lines about 3/4 full. Bake in a preheated 350 degree oven for 15-20 minutes or until a toothpick comes out clean.

For the frosting you’ll need:

1 (8-ounce) tub of mascarpone cheese
1 Tablespoon cinnamon
2 teaspoons vanilla
1 cup powdered sugar
pinch of salt
2 cups heavy cream

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Whip the whipped cream until stiff peaks form.

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In a separate bowl mix together remaining ingredients. Gently fold whipped cream into cheese mixture and frost your cupcakes.

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