mexican hot chocolate sponge cupcakes

make. these. now.

i wanted to whip them up from scratch, but i didn't - cake mix was on sale and i'm short on time because it's the end of the quarter. in any case, they came out beautifully. i'll let you know how the from-scratch ones turn out, but, frankly, the box cake ones are so good that i might never switch.

ingredients:
1 box devils food cake mix (+ eggs, vegetable oil, & water - read the box)
3/4 cup sour cream
1/2 tsp cayenne pepper

to make:
make the cake mix according to the instructions on the box
when the batter is done, stir in the sour cream
when the sour cream is all stirred in, sprinkle the cayenne pepper over the batter and stir in.
make sure it's not clumping up anywhere - that would be a serious surprise!

bake them according to the instructions on the box. i made cupcakes, but you can make whatever shape you want. having already made them, though, i would say that the cupcake is the perfect form because they come out very moist and spongy.

don't expect them to rise a lot. and don't bother frosting them (unless you're a frosting junkie --in that case, have at it.)

they're good with coffee because they're not too sweet, and the cayenne gives the chocolate a rich flavor with a slow burn.

enjoy!