Indulge in a tantalizing culinary adventure with our delectable Chocolate and Chili Cupcakes, a symphony of flavors that will awaken your taste buds and leave you craving more. These cupcakes are not just a sweet treat; they are an explosion of contrasting flavors that blend harmoniously. The rich, decadent chocolate cake is perfectly complemented by a hint of chili, creating a captivating combination that is both sweet and savory.
Our recipe collection offers a variety of options to suit every palate. Whether you prefer classic chocolate cupcakes with a touch of heat or crave a more adventurous flavor profile, we have the perfect recipe for you. From the traditional Chocolate Chili Cupcakes to the unique Chocolate Chili Cupcakes with a Chipotle Ganache, each recipe promises a unique taste experience.
For those who enjoy a touch of spice, our Chocolate Chili Cupcakes with a Cayenne Pepper Glaze are a must-try. The cayenne pepper adds a delightful kick that lingers on the palate, creating a delightful interplay of sweet and spicy.
For those who prefer a more subtle heat, our Chocolate Chili Cupcakes with a Ancho Chili Powder Dusting offer a milder yet flavorful option. The ancho chili powder adds a smoky, earthy note that enhances the chocolate's richness without overpowering it.
And for those who appreciate a combination of flavors, our Chocolate Chili Cupcakes with a Chocolate Ganache and a Chipotle Glaze are a true delight. The rich chocolate ganache pairs perfectly with the smoky chipotle glaze, creating a harmonious balance of sweet, savory, and spicy flavors.
No matter your preference, our Chocolate and Chili Cupcakes are sure to satisfy your cravings and leave you wanting more. So, embark on this culinary journey and discover the captivating flavors that await you.
AZTEC CHILE-CHOCOLATE CUPCAKES
Cap off a Mexican meal with this distinctive chocolaty dessert. It's a sweet and spicy delight!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 24
Number Of Ingredients 20
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In medium bowl, mix flour, chile pepper powder, baking soda, salt, baking powder and red pepper; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
- In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
- Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
- Meanwhile, line cookie sheet with foil. In 1-quart saucepan, melt chocolate chips over low heat, stirring constantly, until smooth. Remove from heat. Spread chocolate to 1/8-inch thickness on cookie sheet. Refrigerate about 30 minutes or until set. Break into pieces; reserve.
- In large bowl, mix butter and melted unsweetened chocolate. Stir in powdered sugar and cinnamon. Stir coffee powder into 2 tablespoons milk until dissolved. With spoon, beat coffee mixture into powdered sugar mixture. Stir in 2 teaspoons vanilla. Beat in additional milk, 1 teaspoon at a time, until smooth and spreadable. Frost cupcakes. Garnish with chocolate shards.
Nutrition Facts : Calories 360, Carbohydrate 46 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 35 g, TransFat 1 1/2 g
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
CHILI CHOCOLATE CUPCAKES
Provided by Food Network
Time 53m
Yield 24 cupcakes
Number Of Ingredients 25
Steps:
- Preheat oven to 300 degrees. Prepare a cupcake pan with 24 cupcake liners.
- Mix the flour, sugar, cocoa powder, pudding mix, baking powder, baking soda, chile powder, cayenne, and salt in a medium bowl. Combine the milk, eggs, oil, and vanilla extract in a 5-quart mixer with a paddle attachment on first speed. Add the sour cream and mayonnaise. Add the dry ingredients, 1 scoop at a time, allowing each scoop to be incorporated before adding the next. Once all the dry ingredients are incorporated, stop the mixer and scrape down sides and bottom. Turn the mixer up to second speed and mix well. Turn the mixer off. Add the chocolate chips and fold in by hand. Fill the cupcake liners using a 2-ounce scoop. Bake for 15 minutes. Insert a skewer into the cupcake, if it comes out clean they are ready to be removed from the oven. Let cool completely before decorating.
- To assemble: Place a star tip #849 in a large piping bag. Fill with Dark Chocolate Ganache and generously frost each cupcake. Mix equal parts gold dust with vodka to make an edible gold paint. Using a small round brush, paint the edges of the ganache with the edible gold paint. Garnish by placing 1 large and 5 small sugar diamonds on top of each cupcake. Sprinkle with edible gold glitter.
- Make your own double boiler by filling a pot half way with hot water. Let the water come to a boil. Place a metal bowl over the pot, making sure that the water does not touch the bottom of the bowl. Put the chocolate in the bowl and stir to melt. When the chocolate is melted completely, remove from the heat. Scald the cream (to 180 degrees F) in a pot over medium heat. Pour the heated cream over the melted chocolate and slowly incorporate; the chocolate will appear glassy. Add the butter, in pieces, to the chocolate. Mix until all the butter has melted. Let set for 1 to 2 hours. The ganache is ready when it is a pipe-able consistency.
SURPRISINGLY DELICIOUS CHOCOLATE AND CHILI CUPCAKES
These delicious cupcakes have surprised many people with its chili and chocolate combination.
Provided by Rachel (Cakies)
Categories Cupcakes
Yield 15 cupcakes
Number Of Ingredients 12
Steps:
- Preheat oven to 175°C/350°F. Prepare a muffin tin or a baking tray with 15-20 paper cups.
- Mix butter, sugar and vanilla in a mixer on medium speed.
- In a bowl, whisk eggs and add buttermilk. Set aside.
- In another bowl, sift flour and cocoa powder and add ground chilipepper.
- When the butter mixture is creamy, add half the egg mixture to it. When the egg mixture is incorporated into the butter mixture add half the flour. Once the flour is incorporated into the batter add the other half of the egg mixture and the other half of the flour in the same way. Mix for another half minute and add the chopped chocolate, mix for another ten seconds and fill the paper cups by 2/3 with the batter.
- Bake the cupcakes in the centre of the oven for about 25-30 minutes until they firm up. The cupcakes are ready when a skewer inserted in the centre comes out clean. Let them cool for a while and put them on a wire rack.
- Top cupcakes with Chocolate and Baileys Buttercream and sprinkle over a little bit of ground chili's and grated chocolate or chocolate sprinkles.
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
CHOCOLATE AND CHILI CUPCAKES
Make and share this Chocolate and Chili Cupcakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h
Yield 18 cupcakes, about
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Place 18 baking cups in muffin pans.
- In a large bowl, combine the first 7 cupcake ingredients; beat with an electric mixer until smooth, 2-3 minutes; stir in chocolate chips.
- Spoon batter into the cups; bake 20 minutes.
- Remove pans from the oven and cool for 5 minutes; remove cupcakes and cool on a rack.
- Make the frosting: blend all the frosting ingredients together in a food processor.
- Spread the frosting on the cooled cupcakes.
Nutrition Facts : Calories 302.4, Fat 18.5, SaturatedFat 11.2, Cholesterol 87.7, Sodium 174.4, Carbohydrate 34, Fiber 1.9, Sugar 23.6, Protein 3.5
Tips:
- For a richer chocolate flavor, use dark chocolate with a cocoa content of 70% or higher.
- If you don't have chili powder, you can substitute 1/2 teaspoon of cayenne pepper and 1/4 teaspoon of paprika.
- Be careful not to overmix the batter, as this can result in tough cupcakes.
- Fill the cupcake liners only 2/3 full, as the cupcakes will rise during baking.
- Bake the cupcakes until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting them.
Conclusion:
These chocolate and chili cupcakes are a unique and delicious treat that are perfect for any occasion. The combination of chocolate and chili is unexpected but works perfectly together, creating a cupcake that is both sweet and savory. The cupcakes are also easy to make, so they are perfect for beginner bakers. Whether you are looking for a new cupcake recipe to try or you are just looking for a fun and unique way to spice up your next party, these chocolate and chili cupcakes are sure to be a hit.
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