Chili Chocolate Cupcakes
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.
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READY IN: 55mins
SERVES: 24
YIELD: 24 cupcakes
UNITS: US
INGREDIENTS
Nutrition- 4ounces unsweetened chocolate, chopped
- 1⁄4cup unsweetened cocoa powder
- 1 1⁄4cups water
- 1 1⁄2cups all-purpose flour
- 1teaspoon baking soda
- 1⁄4teaspoon salt
- 3⁄4teaspoon ground dried chile pequins
- 1
- 1 1⁄2cups dark brown sugar
- 3large eggs
- 1⁄2cup sour cream
- 1teaspoon vanilla
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DIRECTIONS
- 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.
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