Chocolate and Chili Cupcakes |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Flavor combination of chocolate and tingling chili. Ingredients:
1 cup sweet butter, softened |
1 cup superfine sugar |
1 1/2 cups self-rising flour |
4 tablespoons dutch-processed cocoa powder |
1 teaspoon baking powder |
4 eggs |
2 teaspoons dried chipotle powder |
1/2 cup semi-sweet chocolate chips |
1 1/2 cups powdered sugar, sifted |
1/2 cup dutch-processed cocoa powder |
3 tablespoons tia maria |
1/2 cup sweet butter, softened |
Directions:
1. Preheat oven to 350°. Place 18 baking cups in muffin pans.
2. In a large bowl, combine the first 7 cupcake ingredients; beat with an electric mixer until smooth, 2-3 minutes; stir in chocolate chips.
3. Spoon batter into the cups; bake 20 minutes.
4. Remove pans from the oven and cool for 5 minutes; remove cupcakes and cool on a rack.
5. Make the frosting: blend all the frosting ingredients together in a food processor.
6. Spread the frosting on the cooled cupcakes.
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