Best 2 Chili Chocolate Cupcakes Recipes
Indulge in a delightful culinary journey with our tantalizing Chili Chocolate Cupcakes, a harmonious blend of sweet and savory flavors that will tantalize your taste buds. These cupcakes are not just any ordinary dessert; they're a symphony of textures and flavors, featuring a moist chocolate cake base infused with a hint of chili powder, topped with a luscious chili chocolate ganache that delivers a subtle, yet noticeable warmth. The secret ingredient, a touch of cayenne pepper in the ganache, adds an extra layer of complexity, creating a perfect balance between sweet and spicy. This recipe collection also includes variations to cater to different preferences: a gluten-free version for those with dietary restrictions, a vegan option for plant-based enthusiasts, and a boozy variation infused with tequila for a touch of indulgence. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process of creating these culinary masterpieces. So, put on your apron, gather your ingredients, and let's embark on this delightful baking adventure!
Here are our top 2 tried and tested recipes!
CHILI CHOCOLATE CUPCAKES
I found this recipe on a blog called Cupcake Bakeshop, which is now closed. I haven't tried it yet, but wanted to save it for safe-keeping. It calls for a specialty item, ground pequin chilies, but I will be using chipotle chili powder, as I already have that. Top with Chili Chocolate Ganache Frosting, which I will post seperately.
Provided by scfl76
Categories Dessert
Time 55m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 12
Steps:
- Boil water in a kettle then measure out 1-1/4 cup.
- Combine chopped chocolate and cocoa powder in a medium sized bowl, add boiling water, whisk until smooth, set aside.
- Sift flours, baking soda, and salt into a bowl. Add the ground pepper, set aside.
- In a standing mixer, beat butter until creamy.
- Add the brown sugar and beat until fluffy, about 3 minutes.
- At medium speed, add eggs one at a time, beat well between each.
- Add sour cream and vanilla and beat until combined.
- Add about a third of the flour mixture, beat briefly until combined.
- Add about half of the chocolate mixture, beat briefly until combined.
- Repeat, adding flour, chocolate, then flour. Beat until just combined. Scrape down bowl if needed.
- Fill cupcake papers about 3/4s full. Bake at 350 degree oven for 22-25 minutes or until cake tester comes out clean.
Nutrition Facts : Calories 193.8, Fat 12, SaturatedFat 7.3, Cholesterol 48.9, Sodium 149.5, Carbohydrate 21.5, Fiber 1.3, Sugar 13.4, Protein 2.6
CINCO DE CHILI CHOCOLATE CUPCAKES WITH CHILI CREAM CHEESE FROSTING
Dark chocolate cupcakes with a bite! Topped with Chili Cream Cheese Frosting. This recipe was inspired from a combination of recommendations from AR Buzzers. Thanks all! They were a huge hit at our annual Chili Cook-off. Many wanted THEM to be allowed as an entry. Add more chili and cayenne powder to taste. (IF YOU CAN TAKE IT!)
Provided by Candice
Categories World Cuisine Recipes Latin American Mexican
Time 1h18m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
- Empty the boxed cake mix into a mixing bowl, and whisk in 1 1/2 teaspoon of ground ancho chile and 1/4 teaspoon of cayenne pepper. Using an electric mixer on medium speed, beat in the water, vegetable oil, and eggs; beat for 2 minutes. Spoon the batter into the prepared cupcake cups, filling them 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Remove and cool completely before frosting.
- In a bowl, sift 1 teaspoon of ground ancho chile, 1/8 teaspoon of cayenne pepper, and the cinnamon with the confectioners' sugar. Beat in the cream cheese and butter with an electric mixer on medium speed until the frosting is smooth; mix in the vanilla extract. Spread the frosting onto the cooled cupcakes in attractive swirls, and poke a small dried chile, stem-side up, into the frosting as a garnish.
Nutrition Facts : Calories 273.5 calories, Carbohydrate 36.1 g, Cholesterol 57.2 mg, Fat 13.5 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 6.1 g, Sodium 248.9 mg, Sugar 28.2 g
Tips:
- Use high-quality chocolate: The better the chocolate, the better the cupcakes will taste. Look for chocolate with a cocoa content of at least 70%.
- Don't overmix the batter: Overmixing can make the cupcakes tough. Mix the batter just until the ingredients are combined.
- Bake the cupcakes at the right temperature: The cupcakes should be baked at 350 degrees Fahrenheit for 18-20 minutes. If you bake them at a higher temperature, they will be dry and crumbly.
- Let the cupcakes cool completely before frosting them: This will help the frosting to set properly.
- Be creative with your frosting: You can use any type of frosting you like on these cupcakes. Some popular options include chocolate ganache, vanilla buttercream, and cream cheese frosting.
Conclusion:
These chili chocolate cupcakes are a delicious and unique treat that are perfect for any occasion. They are easy to make and can be customized to your liking. Experiment with different types of chocolate, frosting, and toppings to create your own unique creation.
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