Chocolate Cayenne Cupcakes
Source: Calvin College (Grand Rapids, Mich.)
Cayenne heats up these rich chocolate cupcakes.
Ingredients
1/2 cup (64g) unsweetened cocoa powder (not Dutch processed)
3/4 cup (95g) all-purpose flour
1/2 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. salt
2 oz. semisweet baking chocolate
1/2 cup (1 stick or 115g) unsalted butter
1/2 cup (100g) granulated sugar
1/4 cup (50g) light brown sugar
2 large eggs, room temperature
1 tsp. vanilla extract
1/2 cup (120ml) buttermilk
Cayenne pepper to taste
Dark Chocolate Frosting
2 3/4 cup (330g) confectioners' sugar
2/3 cup (80g) unsweetened cocoa powder
6 tbsp. (90g) unsalted butter, softened to room temperature
6 tbsp. (95ml) heavy cream
1 tsp. vanilla extract
1/3 cup (60g) semisweet chocolate chips for decoration (optional)
Steps
- Preheat oven to 350°F.
- Sift cocoa, flour, baking soda, baking powder and salt. Set aside.
- Melt baking chocolate. Set aside.
- Cream together butter and sugars.
- Add eggs and vanilla; mix 1 minute.
- Mix in melted baking chocolate, then buttermilk.
- Add flour mixture and cayenne to taste; mix until smooth.
- Fill lined cupcake pans 2/3 full with batter and bake for 28 minutes.
- Remove from oven and cool completely.
- Top cooled cupcakes with Dark Chocolate Frosting (recipe follows).
Dark Chocolate Frosting
- Combine all ingredients and mix until smooth.