Aztec Chile-Chocolate Cupcakes

By mariannefeldman

Sample Recipe
Recipe from The Big Book of Cupcakes.

Check out more recipes from the book:

Mr. Sun Cupcakes

Chocolate Moose Cupcakes

Mr. Sun Cupcakes

24 cupcakes
Prep Time: 40 Minutes
Start to Finish: 2 Hours 20 Minutes

Ingredients

• Cupcakes
• Chocolate Cupcakes (page 15)
• 3 teaspoons ancho chili powder
• 1 ⁄8 teaspoon ground red pepper (cayenne)
• Chocolate Shards
• 1 bag (11.5 oz) milk chocolate chips (2 cups)
• Cinnamon-Chocolate Frosting
• 1 ⁄2 cup butter or margarine, softened
• 3 oz unsweetened baking chocolate, melted, cooled
• 3 cups powdered sugar
• 1 ⁄2 teaspoon ground cinnamon
• 1 tablespoon instant espresso coffee powder or granules
• 3 to 4 tablespoons milk
• 2 teaspoons vanilla

Details

Adapted from amazon.com

Preparation

Step 1

Instructions
1. Make Chocolate Cupcakes as directed in recipe exceptadd chili powder and ground red pepper with the flour. Bake and cool as directed in recipe.
2. 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 foil-lined cookie sheet. Refrigerate about 30 minutes or until set. Break into pieces; reserve.
3. In large bowl, mix butter and cooled chocolate. Stir in powdered sugar and cinnamon. Stir espresso powder into 2 tablespoons milk until dissolved. With spoon, beat espresso mixture into powdered sugar mixture with vanilla. Beat in additional milk, 1 teaspoon at a time, until smooth and spreadable. Frost cupcakes. Garnish each with chocolate shards.