Week Two: Aztec-Chile Chocolate Cupcakes

Welcome to Week Two with spicy Aztec-Chile Chocolate Cupcakes!

I also found this recipe in the Big Book Of Cupcakes.

I found these cupcakes were okay, I'm not generally a big fan of spicy things, but it went quite well with the chocolate cake. Also, these cupcake liners were so cool, I just had to use them. I think that any black or metal like liners would look really good with these cupcakes.

Some tips:

I recommend putting the chocolate shard garnish on right before you serve these. I put mine on when I was done making them and as you can see, the chocolate shard decoration melted. They still tasted fine, they just didn't look as good.

If you don't like spicy things, you can not add as much or if you do like spicy things, you can add more, although I would not recommend that as you could mess up the recipe.

Here is the recipe for the cake:

2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 cup hot water
2/3 cup unsweetened baking cocoa
3/4 cup shortening
1 1/2 cups sugar (granulated)
2 eggs
1 teaspoon vanilla
+ 3 teaspoons ancho chili powder
+ 1/8 teaspoon ground cayenne

Directions:

1. Heat oven the 350 degrees Fahrenheit and line cupcake pans.
2. In medium bowl, mix flour, baking soda, salt, baking powder, ancho chili powder, and cayenne; set aside.
3. In another small bowl, mix hot water and cocoa powder until dissolved. (Use a whisk).
4. In a large bowl, beat the shortening on medium (4 with KitchenAid) for 30 seconds. Gradually add in sugar, beating well after each addition. Beat 2 minutes longer.
5. Add in eggs one at a time. Beat well then add vanilla.
6. On low speed (2 or stir for KitchenAid), alternately adding the flour mixture and cocoa mixture until blended.
7. Fill cupcake liners about 2/3 full.
8. Bake 20 to 25 (22 min. worked perfectly for me) or until a toothpick comes out clean.
9. Cool, frost, and enjoy!

Icing Ingredients:

1/2 cup softened butter
3 oz. unsweetened baking chocolate, melted and cooled
3 cups powdered sugar
1/2 teaspoon ground cinnamon
1 tablespoon instant espresso coffee powder
3-4 tablespoons milk
2 teaspoons vanilla

Directions:

1. Mix butter and cooled chocolate until combined.
2. Add in powdered sugar and cinnamon.
3. Stir the espresso powder into 2 tablespoons milk until dissolved. (Use another whisk).
4. Beat in espresso mixture into frosting mixture along with the vanilla.
5. Beat in additional milk, 1 teaspoon at a time until desired consistency is achieved.
6. Frost and enjoy!

Garnish Ingredients:

1 bag (11.5 oz.) milk chocolate chips (about 2 cups)

Directions:

1. Line a cookie sheet with foil.
2. In a 1-quart saucepan, melt the chocolate chips over low heat until smooth. Stir constantly.
3. Remove from heat and spread over foil covered cookie sheet. Should be about 1/8 of an inch thick.
4. Refrigerate until set. About 30 minutes.
5. Break into pieces and decorate iced cupcakes!

Thanks for baking with me!

-Laura