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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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. Ingredients:
4 ounces unsweetened chocolate, chopped |
1/4 cup unsweetened cocoa powder |
1 1/4 cups water |
1 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1/4 teaspoon salt |
3/4 teaspoon ground dried chile pequins |
1 cup butter, softened (2 sticks) |
1 1/2 cups dark brown sugar |
3 large eggs |
1/2 cup sour cream |
1 teaspoon vanilla |
Directions:
1. Boil water in a kettle then measure out 1-1/4 cup.
2. Combine chopped chocolate and cocoa powder in a medium sized bowl, add boiling water, whisk until smooth, set aside.
3. Sift flours, baking soda, and salt into a bowl. Add the ground pepper, set aside.
4. In a standing mixer, beat butter until creamy.
5. Add the brown sugar and beat until fluffy, about 3 minutes.
6. At medium speed, add eggs one at a time, beat well between each.
7. Add sour cream and vanilla and beat until combined.
8. Add about a third of the flour mixture, beat briefly until combined.
9. Add about half of the chocolate mixture, beat briefly until combined.
10. Repeat, adding flour, chocolate, then flour. Beat until just combined. Scrape down bowl if needed.
11. Fill cupcake papers about 3/4s full. Bake at 350 degree oven for 22-25 minutes or until cake tester comes out clean.
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