Best 2 Chili Chocolate Cupcakes Recipes

Are you looking for a delectable dessert that is packed with richness and complexity? If so, you're in the right place! This article will provide you with insights into creating the perfect chili chocolate cupcake, a treat that tantalizes the taste buds. With a moist and fluffy texture, a rich and decadent filling, and a touch of spice that lingers, these cupcakes are sure to leave a lasting impression. In addition, we'll explore the different variations of this recipe, so you're sure to find the perfect combination of flavors that suits your palate. So, without further ado, let's delve into the art of baking the ultimate chili chocolate cupcake!

Check out the recipes below so you can choose the best recipe for yourself!

CHILI CHOCOLATE CUPCAKES

Chili Chocolate Cupcakes image

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

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

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

CINCO DE CHILI CHOCOLATE CUPCAKES WITH CHILI CREAM CHEESE FROSTING

Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting image

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

Ingredients

1 (18.25 ounce) box devil's food chocolate cake mix
1 ½ teaspoons ground ancho chile pepper
¼ teaspoon cayenne pepper
1 ¼ cups water
⅓ cup vegetable oil
3 eggs
1 teaspoon ground ancho chile pepper
⅛ teaspoon cayenne pepper
½ teaspoon ground cinnamon
4 cups confectioners' sugar, or more as needed
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
½ teaspoon clear vanilla extract, or to taste
24 small dried red chiles

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

Tips:

Mise en Place: Before you start baking, measure and prepare all of your ingredients. This will help you stay organized and ensure that you don't forget anything.
Use Good Quality Chocolate: The quality of the chocolate you use will greatly affect the flavor of your cupcakes. Look for high-quality chocolate with a cocoa content of at least 70%.
Don't Overmix the Batter: Overmixing the batter can make your cupcakes tough. Mix just until the ingredients are combined.
Bake the Cupcakes at the Right Temperature: The cupcakes should be baked at a temperature of 350°F (175°C) for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the Cupcakes Cool Completely: Before you frost the cupcakes, let them cool completely. This will help the frosting to set properly.

Conclusion:

These chili chocolate cupcakes are a delicious and unique twist on a classic dessert. The combination of chocolate and chili is unexpected but works perfectly together. The cupcakes are moist and flavorful, and the frosting is rich and creamy. If you're looking for a dessert that will impress your friends and family, these chili chocolate cupcakes are the perfect choice.