These chocolatey cupcakes have a nice kick that warms you up, and a delightfully tender crumb that makes you want to have some more! This is one of my favorite things that I made this year. I hope you guys enjoy it too!
INGREDIENTS
For the Chili Chocolate Cupcakes:
1Ā½ cups all-purpose flour, sifted
Ā½ teaspoon baking soda
Pinch of salt
Ā½ cup milk
Ā½ cup water
Ā¼ cup white sugar
Ā¾ cup unsweetened cocoa powder, sifted
Ā¼ teaspoon cayenne pepper
Ā¼ teaspoon ground cinnamon
Ā½ teaspoon chili powder, or less (to taste)
Pinch of ground cardamom
Ā¾ cup (1Ā½ sticks) unsalted butter, softened
1 cup brown sugar
2 eggs, room temperature
For the Mexican Chocolate Frosting:
Ā½ cup (1 stick) unsalted butter, room temperature
1Ā¼ cups powdered sugar
57 grams (2 ounces) semisweet chocolate, melted
Ā½ teaspoon chili powder
Ā½ teaspoon cayenne pepper
Ā¾ teaspoon ground cinnamon
Pinch of salt
Chopped chili chocolate or other chocolate of choice, to top
Read the full recipe and procedure on my blog–
#cupcakes #chocolatechili #chilichocolate
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Music:
Merry Bay by Ghostrifter Official
Creative Commons ā Attribution-ShareAlike 3.0 Unported ā CC BY-SA 3.0
Free Download / Stream:
Music promoted by Audio Library
Camera: Canon EOS 80D & Fujifilm XE2
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