Chocolate and Chili Cupcakes
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
18 cupcakes, about
ingredients
-
Cupcakes
- 236.59 ml sweet butter, softened
- 236.59 ml superfine sugar
- 354.88 ml self-rising flour
- 59.16 ml Dutch-processed cocoa powder
- 4.92 ml baking powder
- 4 eggs
- 9.85 ml dried chipotle powder
- 118.29 ml semi-sweet chocolate chips
-
Frosting
- 354.88 ml powdered sugar, sifted
- 118.29 ml Dutch-processed cocoa powder
- 44.37 ml Tia Maria
- 118.29 ml sweet butter, softened
directions
- Preheat oven to 350°. Place 18 baking cups in muffin pans.
- In a large bowl, combine the first 7 cupcake ingredients; beat with an electric mixer until smooth, 2-3 minutes; stir in chocolate chips.
- Spoon batter into the cups; bake 20 minutes.
- Remove pans from the oven and cool for 5 minutes; remove cupcakes and cool on a rack.
- Make the frosting: blend all the frosting ingredients together in a food processor.
- Spread the frosting on the cooled cupcakes.
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