Chocolate and Chili Cupcakes

"Flavor combination of chocolate and tingling chili."
 
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Ready In:
1hr
Ingredients:
12
Yields:
18 cupcakes, about
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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
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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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