Chili Chocolate Cupcake with Margarita Frosting

For the cupcakes, taken from the Taza website

One package (2 disks) Taza Mexicano Guajillo chocolate
1 cup flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
2 Tablespoons masa cornflour
1 teaspoon cinnamon
1/2 teaspoon chili powder
1 cup milk
1 Tablespoon fresh lemon juice
1/3 cup packed dark brown sugar
1/4 cup canola oil
2 teaspoons vanilla extract
1/2 teaspoon salt

preheat the oven to 350
melt the chocolate disks in a double boiler
mix all the dry ingredients together and all the wet ingredients together then combine
add the melted chocolate
once smooth, spoon into cupcake pans
bake for 20 minutes or until a toothpick comes out clean

I decided for this Mexican inspired cupcake a margarita inspired frosting would be a nice compliment

butter
powdered sugar
blanco tequila
triple sec
lime zest

I estimated on amounts to get the consistence and flavor I wanted