Oh the weather outside is frightful…. No really, have you stepped outside in this chilly weather? No thank you! I can’t imagine how people in the negative temperatures around the country must be feeling, I had to turn my heat on for the first time since moving to Florida last January – don’t laugh. Ok, laugh. I am.
While this Polar Vortex brews up outside, I’m channeling the Mexican heat with these Hot Chocolate Cupcakes.
I found this spicy chocolate recipe from the Dixie Crystals website and thought that it just wasn’t spicy enough. That’s right, me, the wimp of all spicy foods thought this recipe could be kicked up a notch!
With that said, don’t let the trio of chili powder, cinnamon, and cayenne pepper fool you, the spice isn’t over the top. To me these were just chocolate cupcakes with a kick.
I paired the spicy cake with a creamy ganache to combat the hot trio. Turned out to be a perfect complement; after all, milk is the best for taking the sting out of spice!
Curl up with your cupcakes and blanket, and watch the snow whip around outside, or watch that palm tree sway in the 40 degree chill. I won’t judge.
Loving those cupcake liners as much as I am? They are made by Meri Meri, a Los Angels based company that sells party and baking supplies, as well as stationary and gift packaging. You’d be hard pressed to find something you didn’t like from them for your next party!
- 1 cup flour
- ¾ tsp. baking soda
- ½ tsp. salt
- 1 tsp. cinnamon
- 1 tsp. cinnamon
- ¼ tsp. cayenne pepper
- ¼ tsp. chili pepper
- ½ cup hot water
- 1/3 cup cocoa powder
- 6 tbsp. butter (room temperature)
- ¾ cup sugar
- 1 egg
- ¼ cup vegetable oil
- 1 tsp. vanilla extract
- For Ganache
- 4 oz. semisweet chocolate baking bar
- ¼ cup of heavy cream
- 1 tbsp. butter
- Preheat oven to 350°F. Line a cupcake tin with twelve liners and set aside.
- In a small mixing bowl whisk together flour, baking soda, salt, cinnamon, cayenne pepper, and chili powder. Set aside.
- In a second small bowl, whisk hot water and cocoa powder together until smooth. Set aside.
- In a large mixer, cream the butter and sugar together until light and fluffy (about 2 minutes). Add in egg, vegetable oil, and vanilla extract, mixing until just combined. Add the flour mixture and chocolate mixture to the batter, alternating between the two. Start and end with the flour mixture, and keep mixing until there are no lumps.
- Spoon batter into the cupcake tins, filling until 3/4 full.
- Bake for 16-18 minutes, or until a tooth pick inserted into the center comes out clean.
- Let cool in pan for 5 minutes before transferring to a wire rack to cool completely.
- In a double broiler over simmering water, melt the chocolate in the cream, stirring until completely melted. Add in the butter and stir until melted. Remove from heat. Let cool for 5 minutes.
- Carefully dunk the cupcake into the ganache, and swirl around so the top becomes coated in a layer of chocolate.
- Ganache will take 3-4 hours to set at room temperature.
- Now laugh. Because you just carefully dunked something... two words that do not sound like they belong together.