Chili Chocolate Spice Cupcakes!
 
Prep time
Cook time
Total time
 
These chili chocolate spice cupcakes add just the right amount of heat and sweet. The dark chocolate, light crumb, is super moist and full of rich flavor, then a subtle kick of cayenne slowly hits the back of your throat at the end. The super creamy, smooth chocolate buttercream tops off the cupcake perfectly with a little sprinkle of chili/sea salt.
Author:
Serves: 12
Ingredients
  • Cupcakes:
  • 1 and ⅓ cups ap flour
  • ½ tsp. salt
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ cup Dutch processed cocoa powder
  • ½ cup butter room temp
  • ¼ brown rice syrup
  • 2 eggs room temp
  • ¾ cup sugar
  • ¼ cup buttermilk room temp
  • 2 tsp. vanilla
  • ¾ cup whole milk room temp
  • ½ tsp. cayenne pepper
  • 1 tsp. instant espresso
  • ½ tsp. cinnamon
  • Chocolate Buttercream
  • 2 sticks salted butter room temp
  • ½ cup Dutch process cocoa powder
  • 4 oz. melted dark chocolate
  • 3 cups confectioners sugar
  • 4 to 5 tbsp. of heavy cream
  • Chili spiced sea salt top
Instructions
  1. For the cupcakes:
  2. In a medium bowl combine the flower, salt, baking powder, baking soda and cocoa powder, and set aside. Pre-heat oven to 350 degrees and line a 12 cupcake pan with liners, set aside.
  3. In a separate bowl, combine, the milk, buttermilk, espresso, brown rice syrup and vanilla.
  4. In the bowl of a stand mixer beat the butter until light and fluffy about 3 minutes. Slowly add the sugar and beat to combine, about five minutes. Scrap down side of bowl as needed.
  5. Next add the eggs one at a time and beat until fully combined. Add one third of the dry ingredients and beat until just combined. Next add half of the liquid mixture and beat until combined. Add another third of the dry and beat until combined. Next pour in the rest of the liquid and beat until combined. Add the remaining dry ingredients and beat until just combined. Do not over mix.
  6. Fill each of liners ⅔ full and bake for 16 to 18 minutes until toothpick inserted comes out with an only a few moist crumbs. Allow to cool in pan on wire rack for 10 minutes. Remove from pan and allow to cool completely on rack.
  7. Chocolate Buttercream:
  8. Chop the dark chocolate and place in a heat-proof bowl. Microwave in 30 second intervals until melted and smooth. Set aside to cool.
  9. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium/high until smooth, about 2 to 3 minutes. Slow the speed down and add the confectioners sugar and cocoa powder one cup at a time. Increasing speed between each addition to fully incorporate.
  10. Next add the heavy cream one tablespoon at at time. With the mixer running on slow, pour in the melted chocolate until incorporated.
  11. If needed, add more heavy cream one tablespoon at a time to get your desired consistency.
  12. Add frosting to a piping bag fitted with your tip of choice and decorate cooled cupcakes.
  13. Store covered at room temp for 2 days or in the fridge for up to 5.
  14. Enjoy
Recipe by Social Buttercream at http://socialbuttercream.com/2018/02/10/chili-chocolate-spice-cupcakes-heating-things-up-a-bit/