Yum!! Inspired by a cupcake I sampled at New Cascadia Bakery in Portland, I created a version called Mexican Hot Chocolate. I used my favorite chocolate cake recipe, but added about 1 tsp cinnamon, 1 tsp ancho chile powder, a little orange zest, and ground chipotle to the batter. Whe adding spices to sweets, it's always best to start small and increase as you taste. Then you'll get something delectable instead of overpowering (or, in the case of chiles, too spicy). The goal is to have just a hint of something there.

I made a whipped ganache for the icing, using the same spices as in the cake (adding small amounts and increasing to taste), and topped the cupcake off with a piece of homemade marshmallow. Divine!

Whipped Chocolate Ganache

If you want to make it "spiced," add the spices as mentioned above with the vanilla.

Chop 10 oz best quality chocolate in a food processor (I like using 1/2 milk and 1/2 dark or semisweet).

Heat 1/2 cup cream and a very small pinch of salt to simmering on stove top. Watch carefully!

With processor running, drizzle slowly over chocolate. Run 1 minute, or until melted.

Add 1/2 cup powdered sugar and 1/2 tsp vanilla.

With processor mixing, slowly add 1 stick of softened unsalted butter, 1 tbsp at a time, until incorporated. Cool to touch.

Whip at full speed using the whisk attachment of your Kitchenaid mixer until light and fluffy and tripled in volume. (This may take a while!)