Who can’t use a little more spice in their lives? 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. Not in a one, two punch, but a one, two, brush kind of way! The temps are still dropping, but I have just the cure for the cold. Heat things up with my Chili Chocolate Spice Cupcakes!
Well, Valentine’s day is right around the corner, if you are into celebrating that day, these would be a nice addition to your evening. Dare I say they could be the best part of your evening. Any who, no judgement if you do celebrate. I think it’s a silly holiday. Why not show your love and appreciation every day in the little things? But hey what do I know. Then Hallmark wouldn’t be able to do a count-down to Valentine’s Day series of ridiculously cheesy movies. I think Hallmark has a count-down to almost everything. I am surprised there isn’t a count-down to Ground Hog’s day. Anyway, I digress. Valentine’s day also puts undue pressure on young girls that they are supposed to be in a relationship, which is ridiculous! Plenty of women are not wishing and hoping to be in a relationship, but happy in their lives, beautifully independent. I think that should be celebrated more! I say we change the meaning of Valentine’s day and just make it a day of kindness to everyone you love and appreciate in your life. Starting with yourself! Ok, I will get off my heart shaped soap box now. 🙂
I actually created these little devils for a friend’s charity event. It was a Cuban themed dinner and I thought heating things up a bit was a perfect fit for the evening. I also topped the rich, smooth, chocolate buttercream with a chili salt sprinkle, which really paired well against the sweetness of the frosting and complimented and enhanced the chocolate flavor.
Whether you celebrate, love, loath, or don’t give a damn about V-day; these cupcakes are meant for indulging and treating yourself any time of year!
Enjoy!
- 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
- For the cupcakes:
- 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.
- In a separate bowl, combine, the milk, buttermilk, espresso, brown rice syrup and vanilla.
- 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.
- 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.
- 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.
- Chocolate Buttercream:
- Chop the dark chocolate and place in a heat-proof bowl. Microwave in 30 second intervals until melted and smooth. Set aside to cool.
- 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.
- Next add the heavy cream one tablespoon at at time. With the mixer running on slow, pour in the melted chocolate until incorporated.
- If needed, add more heavy cream one tablespoon at a time to get your desired consistency.
- Add frosting to a piping bag fitted with your tip of choice and decorate cooled cupcakes.
- Store covered at room temp for 2 days or in the fridge for up to 5.
- Enjoy
