Prep 30 mins
Cook 25 mins
I found this recipe on a blog called Cupcake Bakeshop, which is now closed. I haven't tried it yet, but wanted to save it for safe-keeping. It calls for a specialty item, ground pequin chilies, but I will be using chipotle chili powder, as I already have that. Top with Chili Chocolate Ganache Frosting, which I will post seperately.
- 4 ounces unsweetened chocolate, chopped
- 1⁄4 cup unsweetened cocoa powder
- 1 1⁄4 cups water
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 teaspoon ground dried chile pequins
- 1 cup butter, softened (2 sticks)
- 1 1⁄2 cups dark brown sugar
- 3 large eggs
- 1⁄2 cup sour cream
- 1 teaspoon vanilla
- Boil water in a kettle then measure out 1-1/4 cup.
- Combine chopped chocolate and cocoa powder in a medium sized bowl, add boiling water, whisk until smooth, set aside.
- Sift flours, baking soda, and salt into a bowl. Add the ground pepper, set aside.
- In a standing mixer, beat butter until creamy.
- Add the brown sugar and beat until fluffy, about 3 minutes.
- At medium speed, add eggs one at a time, beat well between each.
- Add sour cream and vanilla and beat until combined.
- Add about a third of the flour mixture, beat briefly until combined.
- Add about half of the chocolate mixture, beat briefly until combined.
- Repeat, adding flour, chocolate, then flour. Beat until just combined. Scrape down bowl if needed.
- Fill cupcake papers about 3/4s full. Bake at 350 degree oven for 22-25 minutes or until cake tester comes out clean.