1¾cups (415 ml)whole milk(or dairy-free milk if desired)
¾cup (180 ml)canola oil (or other flavorless oil)
2¾cup (550 g)granulated sugar
1¼cups (272 ml)very hot coffee (or boiling water)
MEXICAN CHOCOLATE BUTTERCREAM
3cups (6 sticks or 678 g)butter, at cool room temperature
5cups (625 g)sifted powdered sugar
2tsp vanilla extract
½cup (50 g)unsweetened cocoa powder
2ounces (56 g)chopped bittersweet or semi-sweet chocolate, melted and slightly cooled
FOR THE CUPCAKES:
Preheat the oven to 350° F. Line two 12-cup muffin pans with cupcake liners.
In a large bowl, add flour, cocoa, baking powder, baking soda, salt, cinnamon, and cayenne pepper. Whisk to sift together.
In the bowl of a stand mixer, add eggs, milk, oil, and vanilla. Pour the sugar in and then add the dry ingredients. Blend the mixture at low speed using the paddle attachment until smooth. Slowly add the very hot coffee or boiling water and pulse to blend on low speed until completely smooth, being careful that it doesn't splash back.
Fill the muffin cups three-quarters full. Bake for about 24-26 minutes, or until the tops spring back and a toothpick inserted into the center comes out with just a few crumbs.
Let the cupcakes cool for about 5 minutes in pan. Remove to cooling rack to cool completely before frosting.
FOR THE BUTTERCREAM:
In a medium bowl, sift together the powdered sugar, cocoa, ground cinnamon, and cayenne pepper. In a small microwavable bowl, melt the chocolate on half power and stir until smooth. Set aside.
In the bowl of a stand mixer using the paddle attachment, beat the butter on medium low speed until slightly fluffy. Slowly add the powdered sugar mixture and pulse to combine (so a large cloud of chocolate powdered sugar doesn't puff up). Once all the powdered sugar mixture is added, increase the speed to medium or medium high (about 4-6 on a Kitchenaid Mixer). Mix for about 5 minutes or until lighter in color and texture. Add the vanilla extract and melted chocolate and mix just to combine.
Frost cupcakes as desired. If there are any leftovers, place in a sealed container and refrigerate for up to 4 days or freeze for up to 4 months.