These Spicy Chocolate Cupcakes get a kick from our Guajillo Chocolate Mexicano in the cake batter, and a delectable chocolate cream cheese frosting spiked with cinnamon and cayenne.
Yields 24 cupcakes
For Spicy Chocolate Cupcakes:
3 cups all-purpose flour 2 tsp baking powder 3/4 tsp salt
3 2.7 oz. packages Guajillo Chili Chocolate Mexicano Discs, broken into wedges
6 Tbs unsalted butter, at room temperature
2 3/4 cups sugar
1 tsp vanilla extract
1 1/4 cups whole milk
6 egg whites, at room temperature
For Spicy Chocolate Frosting: Yields about 3 cups
8oz cream cheese, at room temperature
1 stick (1/2 cup) unsalted butter, at room temperature
1 teaspoon cayenne powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
3 cups confectioners' sugar
1 3oz package Bolivian 87% Dark Chocolate Origin Bar, broken into pieces
1. Preheat oven to 350 degrees. Line two standard muffin tins (12 cupcakes each) with paper liners.
2. Sift together the flour, baking powder and salt into a bowl. Set aside.
3. In a medium sized microwave-safe bowl, melt chocolate in microwave 30 seconds at a time until no solid pieces are left, about 2 minutes. Set aside to cool but not solidify.
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat the butter and 1 1/2 cups of sugar at medium speed to combine. Increase the speed to medium-high and beat, scraping down the sides as necessary, until the mixture is pale and thick, about 5 minutes. Beat in vanilla extract well incorporated.
5. Add half of the dry ingredients into creamed butter, followed by melted chocolate, then the remaining dry ingredients and milk. Do not over mix. The batter will be thick. Transfer to a large bowl.
6. Put the egg whites in a clean bowl and whisk on medium speed until the whites begin to foam. Add the remaining 1 ¼ cups sugar and beat mixture on medium-high speed until the mixture is thick, glossy, and holds semi-stiff peaks. Pro tip: Rub a small amount of the mixture between your thumb and pointer finger; if you feel any sugar granules, you’ve got more whisking to do. Fold one-third of the whites into the batter to loosen it up, and then gently fold in the remaining whites.
7. Using an ice cream scoop with a spring release or a piping bag, to portion out the batter in to the 24 paper lined cups, filling up the cups halfway.
8. Bake for 10 minutes. Rotate the pans and bake for another 10 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Remove the cupcakes from the oven and let cool to room temperature on a cooling rack.
1. In a small microwave-safe bowl, melt chocolate in microwave 30 seconds at a time until no solid pieces are left, about 1 minute. Set aside to cool but not solidify.
2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, cream the cream cheese and butter together thoroughly. Add the cayenne, cinnamon, salt, and vanilla, mixing to incorporate until mixture takes on a light orange hue. Add half of the confectioners' sugar and mix until fully combined, then add remaining sugar, scraping down the sides to ensure all the sugar is incorporated. Finally, mix in the melted chocolate and blend thoroughly until smooth.
This frosting can be stored in a refrigerated airtight container for up to 2 weeks (if you let it last that long).