Chocolate Chili Cupcakes



I tried out a new recipe, kind of scary but actually really good. They weren't too spicy but gave you a little heat at the end on your tongue/throat (I did warn people they were chili cupcakes before hand)


Chocolate Chili Cupcakes



  • 1 1/3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3/4 cup unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 3 tablespoons butter, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 3/4 teaspoon vanilla extract
  • 1 cup milk
  • 1-2 tsp chili powder

  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.

    In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.

    Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

    Buttercream Frosting:
    4 sticks softened butter
    2 lb's powdered sugar
    3-4 Tbsp milk
    2 tsp. flavoring (I contemplated making this a cinnamon buttercream to go with the spiciness of the cupcakes but stuck with 1 tsp almond extract and 1 tsp vanilla (use clear flavorings if you need light colors so the color of the vanilla doesn't alter your coloring)

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