What happens when you take a chocolate cupcake and give it a little kick in the pants? (That is, if a cupcake actually had pants.) A Mexican chocolate cupcakes happens, that's what. Infused with a bit of chili powder and cayenne, these cupcakes offer just a hint of heat. (Depending on your definition so "hint.") I think you will agree, these Mexican chocolate cupcakes are unusually delicious.
Mexican Chocolate Cupcakes
6 Tablespoons unsalted butter, cut into pieces
1/2 cup unsweetened Dutch-processed cocoa
1/3 cup freshly brewed coffee
1 cup all-purpose flour
1 cup packed light brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground ancho chile powder
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/2 teaspoon baking soda
1/4 teaspoon ground cayenne
1/3 cup sour cream
2 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
Bake 22 minutes at 350.
Frost with a batch of chocolate buttercream infused with a hint of cinnamon and cayenne.
These may look like ordinary chocolate cupcakes but trust me once you take a bite, your mouth will be warmed with a slow burn that is only soothed by the cool and creamy buttercream. These cupakes are not for people who cant take the heat but I love them.
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