CINCO DE CHILI CHOCOLATE CUPCAKES WITH CHILI CREAM CHEESE FROSTING
Dark chocolate cupcakes with a bite! Topped with Chili Cream Cheese Frosting. This recipe was inspired from a combination of recommendations from AR Buzzers. Thanks all! They were a huge hit at our annual Chili Cook-off. Many wanted THEM to be allowed as an entry. Add more chili and cayenne powder to taste. (IF YOU CAN TAKE IT!)
Provided by Candice
Categories World Cuisine Recipes Latin American Mexican
Time 1h18m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
- Empty the boxed cake mix into a mixing bowl, and whisk in 1 1/2 teaspoon of ground ancho chile and 1/4 teaspoon of cayenne pepper. Using an electric mixer on medium speed, beat in the water, vegetable oil, and eggs; beat for 2 minutes. Spoon the batter into the prepared cupcake cups, filling them 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Remove and cool completely before frosting.
- In a bowl, sift 1 teaspoon of ground ancho chile, 1/8 teaspoon of cayenne pepper, and the cinnamon with the confectioners' sugar. Beat in the cream cheese and butter with an electric mixer on medium speed until the frosting is smooth; mix in the vanilla extract. Spread the frosting onto the cooled cupcakes in attractive swirls, and poke a small dried chile, stem-side up, into the frosting as a garnish.
Nutrition Facts : Calories 273.5 calories, Carbohydrate 36.1 g, Cholesterol 57.2 mg, Fat 13.5 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 6.1 g, Sodium 248.9 mg, Sugar 28.2 g
SURPRISINGLY DELICIOUS CHOCOLATE AND CHILI CUPCAKES
These delicious cupcakes have surprised many people with its chili and chocolate combination.
Provided by Rachel (Cakies)
Categories Cupcakes
Yield 15 cupcakes
Number Of Ingredients 12
Steps:
- Preheat oven to 175°C/350°F. Prepare a muffin tin or a baking tray with 15-20 paper cups.
- Mix butter, sugar and vanilla in a mixer on medium speed.
- In a bowl, whisk eggs and add buttermilk. Set aside.
- In another bowl, sift flour and cocoa powder and add ground chilipepper.
- When the butter mixture is creamy, add half the egg mixture to it. When the egg mixture is incorporated into the butter mixture add half the flour. Once the flour is incorporated into the batter add the other half of the egg mixture and the other half of the flour in the same way. Mix for another half minute and add the chopped chocolate, mix for another ten seconds and fill the paper cups by 2/3 with the batter.
- Bake the cupcakes in the centre of the oven for about 25-30 minutes until they firm up. The cupcakes are ready when a skewer inserted in the centre comes out clean. Let them cool for a while and put them on a wire rack.
- Top cupcakes with Chocolate and Baileys Buttercream and sprinkle over a little bit of ground chili's and grated chocolate or chocolate sprinkles.
CHOCOLATE CUPCAKES
Chocolate cupcakes are the ultimate party food. Make some for your next party!
Provided by Ladan M Miller
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 30m
Yield 16
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 157.8 calories, Carbohydrate 29.8 g, Cholesterol 30.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 2.2 g, Sodium 114.5 mg, Sugar 19.6 g
AZTEC CHILE-CHOCOLATE CUPCAKES
Cap off a Mexican meal with this distinctive chocolaty dessert. It's a sweet and spicy delight!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 24
Number Of Ingredients 20
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In medium bowl, mix flour, chile pepper powder, baking soda, salt, baking powder and red pepper; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
- In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
- Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
- Meanwhile, line cookie sheet with foil. In 1-quart saucepan, melt chocolate chips over low heat, stirring constantly, until smooth. Remove from heat. Spread chocolate to 1/8-inch thickness on cookie sheet. Refrigerate about 30 minutes or until set. Break into pieces; reserve.
- In large bowl, mix butter and melted unsweetened chocolate. Stir in powdered sugar and cinnamon. Stir coffee powder into 2 tablespoons milk until dissolved. With spoon, beat coffee mixture into powdered sugar mixture. Stir in 2 teaspoons vanilla. Beat in additional milk, 1 teaspoon at a time, until smooth and spreadable. Frost cupcakes. Garnish with chocolate shards.
Nutrition Facts : Calories 360, Carbohydrate 46 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 35 g, TransFat 1 1/2 g
CHILI CHOCOLATE CUPCAKES
I found this recipe on a blog called Cupcake Bakeshop, which is now closed. I haven't tried it yet, but wanted to save it for safe-keeping. It calls for a specialty item, ground pequin chilies, but I will be using chipotle chili powder, as I already have that. Top with Chili Chocolate Ganache Frosting, which I will post seperately.
Provided by scfl76
Categories Dessert
Time 55m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 12
Steps:
- Boil water in a kettle then measure out 1-1/4 cup.
- Combine chopped chocolate and cocoa powder in a medium sized bowl, add boiling water, whisk until smooth, set aside.
- Sift flours, baking soda, and salt into a bowl. Add the ground pepper, set aside.
- In a standing mixer, beat butter until creamy.
- Add the brown sugar and beat until fluffy, about 3 minutes.
- At medium speed, add eggs one at a time, beat well between each.
- Add sour cream and vanilla and beat until combined.
- Add about a third of the flour mixture, beat briefly until combined.
- Add about half of the chocolate mixture, beat briefly until combined.
- Repeat, adding flour, chocolate, then flour. Beat until just combined. Scrape down bowl if needed.
- Fill cupcake papers about 3/4s full. Bake at 350 degree oven for 22-25 minutes or until cake tester comes out clean.
Nutrition Facts : Calories 193.8, Fat 12, SaturatedFat 7.3, Cholesterol 48.9, Sodium 149.5, Carbohydrate 21.5, Fiber 1.3, Sugar 13.4, Protein 2.6
THE BEST CHOCOLATE CUPCAKES
The only chocolate cupcake recipe you'll ever need. We love these for the deep rich chocolate flavor and their moist and springy interiors. It's the perfect cake base for any frosting.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 24 cupcakes
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners.
- Whisk together the cake flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Whisk together the buttermilk, coffee, oil, eggs and vanilla in a separate bowl.
- Pour half of the wet ingredients into the dry ingredients and beat on low speed just until combined. Scrape down the bowl then add the remaining wet ingredients and beat to combine. Scrape down the bowl and paddle. Increase the speed to medium and beat for a full minute.
- Fill the prepared cupcake tins 2/3 of the way full. Bake until a toothpick inserted in the center of each comes out clean and the top springs back when lightly pressed, 15 to 18 minutes.
- For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool until room temperature, about 30 minutes.
- Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the melted chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
- Transfer the frosting to a pastry bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.
GHIRARDELLI CHOCOLATE CUPCAKES
Use Ghiradelli Chocolate powder and chips to make this yummy decadent dessert. It's like a chocolate souffle cupcake. Yum
Provided by lmailes
Categories Dessert
Time 30m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Line 12 cupcake molds or muffin tins with paper liners or spray with nonstick spray. To make the cupcakes, sift together the flour, cocoa, baking soda and salt. Mix in the chocolate chip. In a medium bowl, whisk together the egg, brown sugar, and white sugar. Whisk in the milk, coffee, and melted butter. Whisk in the dry ingredients. Divide the batter evenly among the cupcake molds, filling them about three-quarters full.
- Bake for 15 minutes, or until a tester inserted in the middle of teh cupcakes comes out clean. Cool for 10 minutes. Using a small spatula or knife, remove the cupcakes from the pan. Continue to cool on a wire rack to room temperature.
- To make the frosting, melt together chopped chocolate, heavy cream and butter in the microwave oven, until smooth. Let sit until it reaches a spreading consistency, about 1 hour. Spread the frosting on top of the cupcakes.
Nutrition Facts : Calories 347.4, Fat 18.4, SaturatedFat 11, Cholesterol 39.2, Sodium 253.9, Carbohydrate 49.6, Fiber 5, Sugar 33.5, Protein 5.2
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