Very chocolate, very tasty, moist cake with spicy impregnation with red hot pepper... How spicy the taste of this dessert will be depends on you... and from your preferences! Actually, therefore (due to the addition of hot chili pepper), the cupcake is called "Mexican", although the recipe itself refers to American cuisine.
The oven to turn on immediately to heat up to 175 degrees. One of the delights of cooking this cake in its speed and simplicity! Do not beat anything separately-mix. Lay all the ingredients (except boiling water, which we must be ready! and chocolate drops) in the bowl of a stationary food processor and mix everything at medium speed. If there is no stationary mixer (food processor), put all the ingredients in a volumetric bowl and also mix everything with an electric mixer, or manually with a whisk!
Then carefully pour boiling water! Again, mix everything at medium speed (or manually).
Next, add the chocolate drops and gently mix by hand.
Put the dough in a prepared form for cupcakes, pre-laid baking paper!
Bake the cake in a preheated oven for about 1 hour. Keep in mind, it rises very well, so be sure to check the readiness of the cake with a wooden skewer - it should come out of the cake dry! Get the cake out of the oven and, without taking it out of the mold, chop it all over the surface with a wooden stick.
Prepare the syrup. Mix water, sugar and cocoa powder in a small ladle and put on fire. Let it boil. Remove from heat and add chili pepper (powder)... You can not do this, especially if you are going to treat this chocolate cake children!
Pour more hot cake cooked syrup! Let it brew... From forms do not remove.
Cooled and soaked cake gently shift to the dish, helping yourself with baking paper.