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Total Time
1hr
Prep 40 mins
Cook 20 mins

Flavor combination of chocolate and tingling chili.

Ingredients Nutrition

  • Cupcakes

  • 1 cup sweet butter, softened
  • 1 cup superfine sugar
  • 1 12 cups self-rising flour
  • 4 tablespoons Dutch-processed cocoa powder
  • 1 teaspoon baking powder
  • 4 eggs
  • 2 teaspoons dried chipotle powder
  • 12 cup semi-sweet chocolate chips
  • Frosting

  • 1 12 cups powdered sugar, sifted
  • 12 cup Dutch-processed cocoa powder
  • 3 tablespoons Tia Maria
  • 12 cup sweet butter, softened

Directions

  1. Preheat oven to 350°. Place 18 baking cups in muffin pans.
  2. In a large bowl, combine the first 7 cupcake ingredients; beat with an electric mixer until smooth, 2-3 minutes; stir in chocolate chips.
  3. Spoon batter into the cups; bake 20 minutes.
  4. Remove pans from the oven and cool for 5 minutes; remove cupcakes and cool on a rack.
  5. Make the frosting: blend all the frosting ingredients together in a food processor.
  6. Spread the frosting on the cooled cupcakes.