Pequin Chili Chocolate Cupcakes

Pequin Chili Chocolate Cupcakes

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Shantell from Florida fell in love with Pequin Chili Chocolate Cupcakes and wrote to Seduction Meals to spread the word. She found the recipe on CupcakeBlog.com which is about – you guessed it – cupcakes. More specifically each post features a unique cupcake recipe created by Cheryl Porro, the bog’s publisher, baker, and photographer. Cheryl has many admirers of her sweet treats  – Shantel is one of them, and now so are we!”These cupcakes are really something magical…giddy and sophisticated.  You must try them.  I ordered Valrhona Chocolate from l’epicerie in NYC, and pequins from worldspice.com
in seattle.  The chocolate does matter…and be sure to follow the directions carefully.  So good….I promise.” – Shantell 

Pequin Chili Chocolate Cupcakes
~24 regular cupcakes

Ingredients:

  • 4 ounces unsweetened chocolate, chopped
  • 1/4 cup unsweetened cocoa powder
  • 1-1/4 cup water
  • 1-1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 teaspoon ground pequin chilies
  • 2 sticks butter
  • 1-1/2 cups dark brown sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla

1. Preheat oven to 350 Degrees F. 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

Chili Chocolate Ganache Frosting

1-1/2 cup heavy cream
3/4 teaspoon ground pequin chilies
12 ounces bittersweet or semisweet chocolate, chopped
1/2 stick (4 tablespoons) butter
2-3 cups powdered sugar, optional

1. Heat the cream over medium heat until it bubbles around saucepan edge.
2. Place pepper and chopped chocolate in a medium sized bowl.
3. Pour heated cream over the chocolate
4. Let the mixture sit for about 30 seconds then start whisking it until smooth.
5. Add butter in pats and mix until combined.
6. set aside mixture and stir occasionally with a wooden spoon until cool.
7. Beat with an electric mixer until smooth. Optionally you can add sifted powdered sugar and beat until combine. This will sweeten the frosting and make it less rich and intense. Also helpful if you are low on chocolate and want to stretch the frosting a bit further…

Assembly

1. Frost cooled cupcakes.
2. Top with something red if you like