Ingredients

¾ cup all-purpose flour

¼ cup unsweetened cocoa powder

¼ cup Camino Chili + Spice Hot Chocolate (or any other brand)

1 tsp ground cinnamon

1 tsp ground ginger

¼ tsp cayenne pepper

¾ tsp baking powder

½ tsp baking soda

¼ tsp salt

2 large eggs

½ cup granulated sugar

¼ cup + 2 Tbsps brown sugar

1/3 cup canola or vegetable oil

2 tsps vanilla extract

½ cup buttermilk (or ½ Tbsp lemon juice + milk to fill ½ cup)

Buttercream Frosting

1 cup unsalted butter at room temperature

2/3 cup icing sugar

¼ Heavenly Honey chocolate honey or 3 Tbsps honey + 1 Tbsp cocoa powder

1 tsp vanilla extract

Toppings

Chocolate curls

Toasted marshmallows

Directions

1. Preheat your oven to 350°F and line your cupcake tins (x2) with liners or grease the tins.
2. Whisk the flour, cocoa powder, hot cocoa powder, spices, baking powder, baking soda and salt in a large bowl.
3. In a medium bowl, combine the eggs, granulated sugar, brown sugar, oil and vanilla. Add in the dry ingredients and buttermilk and mix until smooth.
4. Fill each liner to ½ full and bake for 17 – 20 minutes, or until you can insert a toothpick and pull it out clean. Let these cupcakes cool to room temperature.

For the buttercream frosting + toppings

1. In a stand mixer or a bowl for a hand mixer, add your butter and mix. Add in vanilla extract, icing sugar and chocolate honey (or honey + cocoa powder) and continue mixing. Once the buttercream is ready, it should appear light and fluffy.
2. Using a piping bag + tip of choice, pipe a swirl of buttercream frosting onto your cupcakes.
3. If you have a torch at home, safely and carefully toast your marshmallows. Then, add a few onto each cupcake.
4. Lastly, using any chocolate bar of choice (mine is the Camino 80% dark chocolate), use a peeler to grate off small chocolate curls into a bowl. Sprinkle the curls gently on top of your cupcakes.
5. You are all done and deserve to enjoy your spiced hot cocoa cupcakes!