tablet Guatemalan Chocolate, in small bite size pieces1
1. Sift together all the dry ingredients: flour, sugar, cocoa powder, baking soda, salt and cayenne pepper.
2. Soften the butter and add the dry ingredients in two batches, alternating with the egg, then the buttermilk, beating until combined after each.
3. Add the hot water last. Beat with an electric mixer until smooth.
4. Stir in the guatemalan chocolate bits.
5. Divide the batter evenly among the muffin tin wells.
6. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes.
7. Cool to room temperature in the tins. Run a thin, sharp knife around the sides of the muffin cups to loosen the cupcakes, and carefully lift out. Place the cupcakes on a work surface.