Chili-Chocolate Cupcake with Chocolate Cinnamon Frosting

These cupcakes have a distinct sweet and spicy flavor.  The chili and cayenne infused cake pairs well with the cinnamon infused frosting.  A mouthwatering treat anytime, it is the perfect compliment after a delicious Mexican dinner.

For recipes, click on the tags to the right:

Little Cakes:  The Chili-Chocolate Cake
Frosting:  Chocolate Cinnamon Frosting
Topping: Milk Chocolate Shards

Milk Chocolate Shards

Yield:  More than enough for 24 cupcakes
Prep Time: 45 minutes

INGREDIENTS:

2 cups (11.5 oz bag) milk chocolate chips

1.  Line a cookie sheet with tin foil.

2.  In a small sauce pan, melt chocolate chips over low heat, stirring constantly until smooth.

3.  Remove from heat, and spread chocolate to 1/8 inch thickness on the cookie sheet.  Refrigerate about 30 minutes.  Break into pieces, and garnish on top of frosting.

Chocolate Cinnamon Frosting

Yield:  24 cupcakes
Prep Time: 15 minutes

INGREDIENTS:

1/2 cup butter, room temperature
3 oz unsweetened baking chocolate, melted, and slightly cooled
3 cups powdered sugar
1/2 teaspoon ground cinnamon
1 tablespoon instant espresso coffee powder
2 tablespoons milk
2 teaspoons vanilla

1.  In a large bowl, mix together the butter and melted chocolate.  Stir in powdered sugar and cinnamon.

2.  In a small cup, stir espresso powder into the milk until dissolved, and blend it into the frosting mixture.  Blend in the vanilla.  The frosting should be spreadable.  Add a teaspoon or more of milk if need be.

The Chili-Chocolate Cake

Yield:  24 cupcakes
Prep Time: 30 minutes
Bake Time: 18 - 20 minutes

INGREDIENTS:

2 cups flour
3 teaspoons chili pepper powder
1 1/4 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon cayenne pepper powder

1 cup hot water
2/3 unsweetened baking cocoa

3/4 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a medium bowl, mix together the flour, chili pepper powder, baking soda, salt, baking powder, red pepper, and then set aside.

3.  In a small bowl, mix together the hot water and cocoa until dissolved, and then set aside.

4.  In a large bowl, beat the shortening on medium speed for about 1 minute.  Gradually add the sugar until well blended for about 2 minutes.  Add the eggs one at a time, beating well after each egg.  Add the vanilla.  Finally, on low speed, add about 1/3 of the flour mixture, and then about 1/2 of the chocolate mixture until well blended.  Add another 1/3 of the flour mixture, and the rest of the chocolate mixture, blend, and then add the last of the flour mixture until blended.

5.  Fill the cupcake liners 3/4 full with the batter.  Bake for about 18 - 20 minutes, or until a toothpick inserted into the center comes out clean.  Allow the cupcakes to cool on a rack.

Dark Chocolate Raspberry Curd Cupcakes with Vanilla Cream Cheese Frosting

These delicious cupcakes combines the bitter sweetness of dark chocolate, the tart tang of raspberries, along with the sweet tang of cream cheese.  The cake is moist and just sweet enough.  The center of the cupcake is cored out and a dollop of raspberry curd is spooned into the opening.  I like to replace the cored piece of cupcake, and then swirl the frosting over it.  Finally I add a swirl of the remaining raspberry curd and top it off with a piece of dark chocolate.  The overall experience is mouthwatering.

For recipes, click on the tags to the right:

Little Cakes:  The Dark Chocolate Cake
Filling:  Raspberry Curd
Topping:  Vanilla Cream Cheese Frosting
Topping:  60% Cocoa Dark Chocolate Chunks

60% Cocoa Dark Chocolate Chunks

Dark chocolate chunks made a great addition to any cupcake.  Whether crumbled up and added to a cake batter, or added as a topping to a cupcake.  The higher percentage of cocoa enriches the chocolate, and adds a bitter sweet character to the flavor.

Vanilla Cream Cheese Frosting

Yield:  24 cupcakes
Prep Time: 5 minutes

INGREDIENTS:

1 cup unsalted butter, room temperature
6 tablespoons cream cheese, room temperature
1 tablespoon vanilla extract
1/4 cup heavy cream
6 cups powdered sugar

1.  Beat the butter and cream cheese together on med- high speed until creamy, about 2 - 3 minutes.

2.  On low speed, add in the vanilla and heavy cream.  Gradually add in the powdered sugar on high speed.  Add a little more or less powdered sugar until you reach the desired frosting consistency.

Raspberry Curd Filling

The raspberry curd is prepared ahead of time, and allowed to cool down before adding it into the cupcake.  It has a tart and tangy raspberry flavor.

Yield:  Enough for 24 cupcakes
Prep Time:  15 minutes

INGREDIENTS:

2 1/2 cups frozen raspberries
6 eggs
3/4 cup sugar
1/2 cup butter, melted
2 teaspoons Limoncello liquor

1.  In a medium sauce pan, on low heat, add the frozen raspberries.  Gently crush and stir until the raspberries have completely broken down.  Gently mash raspberries over a course strainer into a bowl to get out as much raspberry juice as possible.

2.  Add the eggs and sugar into a small sauce pan and whisk together.

3.  Place the small sauce pan into a larger sauce pan filled half way with water, over medium heat.

4.  Into the egg mixture add the raspberry juice, butter and Limoncello.  Stir constantly for about 10 minutes.  The mixture is ready when it has thickened up a little and coats a spoon.  Remove from heat and allow to cool down.  Pour mixture into a bowl and refrigerate until needed.

The Dark Chocolate Cake

Yield:  24 cupcakes
Prep Time:  25 minutes
Bake Time:  20 minutes

INGREDIENTS:

1/2 cup espresso or strong brewed coffee
1 cup unsalted butter
1/2 cup dark chocolate cocoa powder
1/2 cup heavy cream
1 teaspoon vanilla extract

2 cups flour
2 cups sugar
1 1/2 teaspoon baking soda
3/4 teaspoon salt

2/3 cup sour cream
2 eggs

1 - 2 60% + cocoa chocolate bars

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  Prepare espresso or strong brewed coffee.

3.  In a medium sauce pan, melt the butter over low heat.  Whisk in the cocoa powder until smooth.  Add the heavy cream, espresso, and vanilla extract.  Whisk until blended, set aside and allow to cool down as you prep the other ingredients.

4.  In a large bowl, whisk together the flour, sugar, baking soda and salt.  Set aside.

5.  In another medium bowl, whisk together the sour cream and eggs.

6.  SLOWLY pour the slightly cooled chocolate sauce into the sour cream and egg mixture and whisk until smooth.  Remember to pour in the slightly cooled chocolate sauce slowly so as not to cook the eggs.

7.  Make a well in the middle of the flour mixture and slowly add in the chocolate mixture while mixing on low speed.

8.  Fill the cupcake liners 3/4 full with the batter.  Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.