Chocolate and Chili Cupcakes

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READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
  • Cupcakes
  • 1
    cup sweet butter, softened
  • 1
    cup superfine sugar
  • 1 12
  • 4
    tablespoons Dutch-processed cocoa powder
  • 1
    teaspoon baking powder
  • 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
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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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