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Aztec Chile-Chocolate Cupcakes
Aztec Chile-Chocolate Cupcakes
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Prep Time:
40 minutes
Total Time:
2 hours 20 minutes
Indulge in a Mexican-inspired chocolate dessert - a perfect balance of sweetness and spice!
Ingredients:
  • 2 cups Gold Medal™ all-purpose flour
  • 3 teaspoons ancho chile pepper powder
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1 cup hot water
  • 2/3 cup unsweetened baking cocoa
  • 3/4 cup shortening
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 bag (11.5 oz) milk chocolate chips (2 cups)
  • 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
  • About 3 tablespoons milk
  • 2 teaspoons vanilla
Instructions:
  • Preheat the oven to 350°F and line 24 regular-size muffin cups with paper baking cups.
  • Combine flour, chile pepper powder, baking soda, salt, baking powder, and red pepper in a medium bowl; set aside. In a small bowl, whisk together hot water and cocoa until dissolved; set aside.
  • In a large bowl, use an electric mixer to beat shortening on medium speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and occasionally scraping the bowl. Continue to beat for 2 minutes. Then, add eggs one at a time, beating well after each addition, followed by 1 teaspoon of vanilla. On low speed, alternate adding flour mixture (about one-third at a time) and cocoa mixture (about half at a time), beating just until blended.
  • Scoop batter into muffin cups, filling each with a generous 3 tablespoons of batter or until two-thirds full.
  • Bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes, then remove cupcakes from pans and place on cooling racks to cool completely for about 30 minutes.
  • Prepare a lined cookie sheet. Melt chocolate chips in a saucepan over low heat until smooth, stirring constantly. Spread the melted chocolate thinly on the cookie sheet. Chill for about 30 minutes until set. Break into pieces and set aside.
  • In a large bowl, combine butter and melted unsweetened chocolate, then mix in powdered sugar and cinnamon. Dissolve coffee powder in 2 tablespoons of milk, then mix it into the powdered sugar mixture. Add 2 teaspoons of vanilla and gradually beat in more milk, 1 teaspoon at a time, until the frosting is smooth and spreadable. Frost the cupcakes and top with chocolate shards for garnish.

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