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Chocolate Cayenne Cupcakes
Cayenne heats up these rich chocolate cupcakes, making for a sweat and spicy dessert.
Servings
24
24
Cuisine Type
- american
Menu Part
- Dessert
Main Ingredient
- Chocolate
- Dairy
- Eggs
Source: Calvin College (Grand Rapids, Mich.)
Cayenne heats up these rich chocolate cupcakes.
Ingredients
1/2 cup (64g) unsweetened cocoa powder (not Dutch processed)
3/4 cup (95g) all-purpose flour
1/2 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt
2 oz. semisweet baking chocolate
1/2 cup (1 stick or 115g) unsalted butter
1/2 cup (100g) granulated sugar
1/4 cup (50g) light brown sugar
2 large eggs, room temperature
1 tsp. vanilla extract
1/2 cup (120ml) buttermilk
Cayenne pepper to taste
Dark Chocolate Frosting
2 3/4 cup (330g) confectioners' sugar
2/3 cup (80g) unsweetened cocoa powder
6 tbsp. (90g) unsalted butter, softened to room temperature
6 tbsp. (95ml) heavy cream
1 tsp. vanilla extract
1/3 cup (60g) semisweet chocolate chips for decoration (optional)
Steps
Preheat oven to 350°F.
Sift cocoa, flour, baking soda, baking powder and salt. Set aside.
Melt baking chocolate. Set aside.
Cream together butter and sugars.
Add eggs and vanilla; mix 1 minute.
Mix in melted baking chocolate, then buttermilk.
Add flour mixture and cayenne to taste; mix until smooth.
Fill lined cupcake pans 2/3 full with batter and bake for 28 minutes.
Remove from oven and cool completely.
Top cooled cupcakes with Dark Chocolate Frosting (recipe follows).
Dark Chocolate Frosting
Combine all ingredients and mix until smooth.
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