• Preheat oven to 350°
• Prepare a cupcake pan with 12 portions with cupcake liners.
• You do not need a mixer for this recipe, but you can use it if you'd like. I use a whisk and a spatula.
• In a medium bowl place cocoa, baking soda and boiling water and whisk to combine. Set aside until needed.
• In a large mixing bowl whisk the melted butter, oil, sugar, vanilla, and salt together.
• Mix in the eggs.
• Add the flour, cinnamon, cayenne, and baking powder to the cocoa mixture, whisk until combined.
• Add the heavy cream and mix until combined.
• Place 3 tablespoons of cupcake batter into each cupcake liner.
• Bake for 18-20 minutes or until a toothpick comes out clean.
• Allow cupcakes to cool for 5 minutes, then remove cupcakes from pan and place them onto a cooling rack to cool completely.

Whipped cream

• Whip cream with an immersion blender and tall container or with a bowl and mixer.
• Place whipped cream, powdered sugar, and dry milk to your container, then whip it on high until the cream creates a stiff peak.
• Pipe the frosting onto the cupcakes with a 2D tip.
• Top cupcakes with a pinch of cinnamon and add half of a rolled wafer cookie to each cupcake.