Best 2 Chipotle Dark Chocolate Cupcakes Recipes

Indulge your taste buds with our tantalizing Chipotle Dark Chocolate Cupcakes, a symphony of flavors that will leave you craving more. These delectable treats combine the rich, smoky heat of chipotle peppers with the decadent indulgence of dark chocolate, resulting in a taste experience that is both unique and unforgettable.

This recipe collection offers three variations to cater to diverse preferences: Classic Chipotle Dark Chocolate Cupcakes, a gluten-free option for those with dietary restrictions, and a delightful Vegan Chipotle Dark Chocolate Cupcakes for those seeking plant-based alternatives. Each variation promises an explosion of flavors and textures, ensuring that every bite is a moment of pure bliss.

**Classic Chipotle Dark Chocolate Cupcakes:**
The original creation that started it all, these cupcakes embody the perfect balance of sweet and spicy. A moist chocolate cupcake is topped with a luscious dark chocolate ganache infused with just the right amount of chipotle peppers, creating a harmonious blend of flavors that will tantalize your senses.

**Gluten-Free Chipotle Dark Chocolate Cupcakes:**
For those with gluten sensitivities or preferences, this variation offers the same irresistible taste without compromising on texture or flavor. A gluten-free flour blend is used to create light and fluffy cupcakes that are topped with the same decadent dark chocolate ganache infused with chipotle peppers.

**Vegan Chipotle Dark Chocolate Cupcakes:**
Crafted with plant-based ingredients, these cupcakes cater to vegan diets without sacrificing any of the richness or indulgence. A combination of almond flour and oat flour creates a moist and tender cupcake, while a luscious vegan dark chocolate ganache infused with chipotle peppers completes the divine experience.

No matter your dietary preferences, these Chipotle Dark Chocolate Cupcakes are guaranteed to satisfy your sweet cravings and leave you with a lasting impression. Get ready to embark on a culinary adventure that will redefine your dessert horizons.

Check out the recipes below so you can choose the best recipe for yourself!

DARK CHOCOLATE CUPCAKES

Dark Chocolate Cupcakes image

Treat the chocolate lovers of your family with this delicious cupcake - a perfect baked dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 12

Number Of Ingredients 15

Ingredients

Reynolds™ Baking Cups
2 tablespoons dark chocolate chips (1 oz)
1 1/3 cups dark chocolate chips
1/4 cup butter, cut into small pieces
1 cup whipping cream
1 cup Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup boiling water
1/3 cup unsweetened baking cocoa
1/2 cup butter or margarine
3/4 cup sugar
1/2 teaspoon vanilla
1 egg

Steps:

In small microwavable bowl, microwave 2 tablespoons chocolate chips uncovered on High 1 minute, until melted, stirring once halfway through heating. Pour chocolate onto 12 x10-inch sheet of waxed paper; spread in thin layer, forming 3 x3-inch square. Place second 12 x10-inch sheet of waxed paper over chocolate square; press to release air bubbles. Roll waxed paper tightly into a cylinder. Regenerate until set.
In medium heat- place 1 1/3 cups chocolate chips and 1/4 cup butter. In small microwavable bowl, microwave whipping cream on High about 1 minute or until cream just begins to simmer. Pour cream over chips and butter; beat with whisk until chocolate is melted and mixture is smooth and shiny. Refrigerate 30 to 45 minutes until completely cooled, stirring occasionally.
Heat oven to 350°F (325°F for dark or nonstick pans). Place Reynolds Baking Cups in each of 12 regular-size muffin cups. In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix boiling water and cocoa until dissolved.
In large bowl, beat 1/2 cup butter with electric mixer on medium speed 30 seconds. Gradually add sugar, beating well. Beat 2 more minutes. Beat in vanilla and egg until blended. On low, alternatively add flour mixture and cocoa mixture, beating just until blended. Divide batter among muffin cups. Bake 20 to 25 minutes or until toothpick comes out clean. Cool 5 minutes. Remove from pan to cooling racks. Cool completely.
Beat frosting with electric mixture on medium speed until light and fluffy, about 30 seconds (Do not overheat.) Fit decorating bag with large star tip. Fill bag with frosting. Pipe frosting in circular top of each cupcake and mounding frosting slightly in center.
Unroll waxed paper cylinder, causing chocolate to crack creating shards. Garnish each cupcake with chocolate shards. Store in refrigerator.

Nutrition Facts : Calories 380, Carbohydrate 35 g, Cholesterol 70 mg, Fat 5, Fiber 2 g, Protein 3 g, SaturatedFat 16 g, ServingSize 1 Cupcake, Sodium 290 mg, Sugar 23 g, TransFat 1/2 g

DARK CHOCOLATE CHIPOTLE COOKIES

Dark Chocolate Chipotle Cookies image

Provided by Rachael Ray : Food Network

Categories dessert

Time 44m

Yield 3 dozen (1 1/2-inch) cookies

Number Of Ingredients 13

Ingredients

3 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
2 cups (4 sticks) unsalted butter, cut into 1-inch cubes, softened
2 cups packed light brown sugar
1 1/2 cups sugar, plus 1/2 cup for topping
1/2 cup cocoa powder, sifted
2 teaspoons crushed, dried chipotle peppers
4 eggs
1 tablespoon vanilla extract
1 tablespoon water
1/2 pound high-quality bittersweet chocolate, melted and cooled slightly
1 1/2 cups high-quality bittersweet chocolate chips or chunks, plus 1/2 cup for topping

Steps:

Preheat the oven to 350 degrees F.
In a large bowl, mix together the flour, baking soda, and salt; set aside.
In the bowl of an electric mixer, add butter and beat with the paddle attachment until smooth. Scrape the sides of the bowl as necessary to evenly cream it. Add the sugars, sifted cocoa powder and chipotle peppers and mix again at medium speed until light and fluffy, about 1 minute. Add eggs, vanilla and water. Beat at medium speed until combined, about 30 seconds. Add slightly cooled melted chocolate and mix again, scraping bowl to evenly mix everything.
Add the flour mixture, scraping sides and bottom of the bowl as necessary. When well incorporated, add the chips and mix briefly, about 5 seconds.
Refrigerate the dough in the bowl until cool and fudge-like, but not solid, for approximately 1 hour. You can use an ice cream scoop to create large, even sized cookies. These cookie-dough balls can also be frozen at this point, and baked right from the freezer whenever the need arises.
When ready to bake, press the tops of the cookie dough-balls into the sugar, and then top with 2 to 3 pieces of dark chocolate chips. Place onto parchment-lined baking sheets, allowing space for the cookies to spread. Bake for 12 to 14 minutes. Remove the cookies from the oven when they are still a little underdone. Slide the parchment paper with the cookies onto a cooling rack and allow to cool before removing from parchment

Tips:

Use high-quality dark chocolate for the best flavor. A chocolate with a cacao content of 70% or higher is ideal.
Be sure to melt the chocolate and butter slowly and gently. Overheating can cause the chocolate to seize and become grainy.
Allow the cupcakes to cool completely before frosting them. This will help to prevent the frosting from melting.
If you don't have a piping bag, you can use a Ziploc bag with the corner snipped off to create the frosting swirls.
For a spicier cupcake, add an extra 1/2 teaspoon of chipotle powder to the batter.

Conclusion:

These Chipotle Dark Chocolate Cupcakes are the perfect treat for any occasion. They are moist and decadent, with a rich chocolate flavor that is perfectly complemented by the subtle heat of the chipotle pepper. The frosting is light and fluffy, and the chocolate ganache adds a touch of elegance. Whether you are serving them at a party or enjoying them as a special treat, these cupcakes are sure to be a hit.