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.