Be 'wiched Chocolate Chili Cupcakes

By hmp13

This recipe has been doubled

Ingredients

• 3 cups unbleached all-purpose flour (15 ounces)
• 2 cup sugar (14 ounces)
• 1 teaspoon baking soda
• 1/2 teaspoon cayenne pepper
• 2 tablespoons chili powder
• 1/2 teaspoon table salt
• 1 cup Dutch-processed cocoa powder (2 ounces)
• 4 ounces bittersweet chocolate, chopped fine
• 2 cup fresh black coffee, hot
• 2/3 x 2 cup mayonnaise
• 2 large egg
• 4 teaspoons vanilla extract

Preparation

Step 1

Adjust oven rack to middle position and heat oven to 350 degrees. Line muffin tins.

Whisk flour, sugar, baking soda, chili powder, cayenne pepper and salt together in large bowl. In separate bowl, combine cocoa and chocolate; pour hot coffee over cocoa mixture and whisk until smooth; let cool slightly. Whisk in mayonnaise, egg, and vanilla. Stir mayonnaise mixture into flour mixture until combined.

Scrape batter into prepared pans and smooth top. Bake until wooden skewer inserted into center of cake comes out with few crumbs attached, 30 to 35 minutes.

Let cake cool in pan on wire rack, 1 to 2 hours.