Mayan drinking chocolate cupcakes.

My daughter has been studying Mexico. The symmetry of the ancient Mayan pyramids, geography of the country, the art of Frida Kahlo and Diego Rivera, ancient storytelling and the secrets of Mayan drinking chocolate have all been discussed at length. Which, ultimately led to the creation of these tasty little bites.

Begin by making Mayan Drinking Chocolate. Allow it to cool completely and then whip it with an electric beater for approximately 5 minutes. The texture will be glossy and spreadable.

While the drinking chocolate is cooling, begin to make your cakes. Whip 1/4 cup of room temperature butter with 3/4 cup sour cream and 1 cup of granulated sugar until well combined and fluffy. Add one cup of water, one teaspoon salt, 1 and 1/4 teaspoons baking soda, 1/2 teaspoon baking powder and 2 eggs. Mix just until combined. Then, all at once, fold in the following ingredients: 2 cups of sifted all purpose flour, 1/2 cup of cocoa powder, 2 tablespoons of vanilla and 1/4 teaspoon cayenne pepper. Fill lined cupcake pans half-full and bake in a 350 degree oven for approximately 20 minutes (or until a toothpick inserted comes out clean). Allow to cool slightly.

Spread your frosting on a slightly cooled cake and tilt until it melts and covers the top. Add gold sprinkles and place into an espresso cup. Serve with a small spoon and still warm.