Chocolate Chili Cupcakes

Votes: 1

Time: 2 hours 10 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 226, total fat 11 G., saturated fats 6 G., proteins 3 G., carbohydrates 32 G., fiber 2 G., cholesterol 52 mg, sodium 159 mg, sugar 21 G.

The stunning combination of chocolate, cinnamon, and a hint of chili pepper has made Mexican chocolate popular around the world. Try this flavor in rich chocolate cupcakes. Ground ancho pepper imparts a subtle spiciness that perfectly unfolds in the dessert.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chocolate cupcakes

6 tablespoons unsalted butter, cut into pieces
0.5 cup cocoa powder
1/3 cup freshly brewed coffee
1 cup premium flour
1 cup brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground ancho pepper
0.5 tsp baking powder
0.5 tsp of soda
0.5 tsp fine salt
1/4 tsp ground cayenne pepper
1/3 cup sour cream
2 large eggs at room temperature
1 tsp vanilla extract

Sweet and tangy glaze

1 tbsp unsalted butter, cut into small pieces
60 g chopped bittersweet chocolate
1 teaspoon of honey
A large pinch of ground ancho pepper
A pinch of coarse salt
Whole dried chili peppers and golden dragees for garnish, optional

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, coffee, cinnamon, cocoa, ancho pepper, ground cayenne pepper, honey, dark chocolate

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C) with a rack in the center. Line a standard 12-cup muffin tin with paper liners.
Cupcakes:

Combine the butter, cocoa, coffee, and 1/3 cup water in a microwave-safe bowl, cover with plastic wrap, and microwave on high power until the butter is melted, about 1 minute. Stir.

Meanwhile, in a large bowl, whisk together the flour, light brown sugar, cinnamon, ancho powder, baking powder, baking soda, salt, and cayenne pepper. Combine the sour cream with the eggs and vanilla in a small bowl. Fold the hot chocolate mixture into the flour mixture. Fold in the sour cream mixture, but do not beat.
Fill each cupcake cup approximately two-thirds full with batter. Bake until a toothpick inserted into the center of the cupcake comes out clean, 18–20 minutes.
Cool the cupcakes on a wire rack in the pan for 10 minutes, then remove them from the pan. Let them cool completely on the rack.
Glaze:

Combine the butter, chocolate, honey, ancho chili, and salt in a small microwave-safe bowl and cover with plastic wrap. Microwave on high until the butter and most of the chocolate are melted, about 1 minute. Stir until smooth and let cool for 15–20 minutes. Dip the top of each cupcake into the glaze. Garnish with chili peppers and jelly beans, if desired.