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Aztec Chocolate Supply List

Ingredients

•	Chocolate cake mix (and required ingredients)
•	4 teaspoons Cinnamon
•	1 cup unsalted butter, room temperature
•	1 1/2 teaspoons Red Chili powder (if you don’t have this as part of your normal pantry, just find the smallest package of red chili powder you can find at the grocery store – usually in the ethnic aisle – please let me know if you have any questions)
•	3 Tablespoons heavy whipping cream
•	Salt
•	Vanilla
•	½ cup dark cocoa powder
•	2 pound bag powdered sugar


Weekly Needed Equipment

•	Mixer with whip attachment – stand is best but hand-held will work as well
•	Cupcake papers
•	Pastry bags (found in the Wilton aisle at Wal-Mart – you can use disposable or non-disposable, your choice. They come in 12 inch and 24-inch sizes. For smaller hands, I recommend the 12-inch size)
•	Large star tip pictured at the bottom of this document. It doesn’t have to be Wilton, it can be any brand, just so long as it a large star tip (it will be approx. twice the size of a regular tip.
•	LARGE ROUND TIP – biggest you can find. We will use this for several of the cupcake weeks so it is a worthwhile investment.
•	Scissors
•	Mixing spoons
•	Spatula
•	Measuring cups and spoons
•	2 Cupcake baking pans – standard size
•	Mixing bowls (if not using a stand mixer)
•	Scoop (I will be using one in class and while not absolutely necessary, it will help to make all of the cupcakes uniform in size) The scoop size is about ¼ cup. See picture below.

We will be using ovens, stoves, sharp knives, hot pans, mixers, and other kitchen equipment that might cause an injury. If your baker is unsure how to use any of these items, please be on hand to assist. The potential for injury is real and I don't want anyone getting hurt!