HERE for an easy recipe for a near-perfect version of a spicy Mexican chocolate cupcake. And, while these cupcakes are wonderful, they can be a little boring looking on their own, so why not impress your guests with a hand made sugar skull decoration? We have a whole bunch of Sugar Skull candy molds in stock to do just that.
Here's an awesome recipe for making Aztec Spicy Chocolate to add a little more spice to those cupcake decorations!
1 16 oz bag chocolate chips (pick your favorite)
1/8 teaspoon ancho chile powder (or sub in cayenne)
1/4 teaspoon good quality cinnamon
1/4 teaspoon good quality vanilla extract
Pinch of Fresh Ground Black Pepper
Pinch of Sea Salt
In a double boiler, melt chocolate (I prefer semi-sweet milk chocolate), add the spices, stir, and pour into the shaped molds, and put in the fridge to set. For best results, use fresh spices, when available! If you’re like me, and you want to up the spice content a bit, add a couple pinches more of the hotter spices!