With a bake sale for the finals in American Football coming up and the weather won’t be nice I made two different, warming, cupcakes. Chocolate Chili and Pumpkin Spice!
Okay, I admit it! I am a true chili addict, l LOVE chili’s and spicy food. With a bake sale for the finals in American Football coming up and the weather won’t be nice, I’d thought that it would be nice to spice up the crowd a bit in the chilly weather with some Chili Chocolate Cupcakes! The batter contains chopped chili and they’re filled with a chocolate ganache made on three (!!) chili’s and creamy buttercream frosting.
CHILI CHOCOLATE CUPCAKE makes 20 mini cupcakes (regular sized in sweden)
2 cups flour
1/2 cup butter
1 cup sugar
1/2 cup milk
200g dark chocolate, melted and cooled
3 tablespoon fine quality cacao.
1 teaspoon baking soda
1/3 teaspoon baking powder
1 chili, chopped finely
put oven on 175c/350f
Cream the butter in a bowl until completely smooth and creamy then add the cacao, chili and sugar and continuing beating the sugar and butter until light and fluffy and add eggs one at a time. Slowly add half ofthe flour (1 cup), baking soda and the baking powder. Add the rest of the flour, milk and the cooled off melted chocolate, make sure everything is mixed in.
Portion the batter evenly in cupcake liners. Make sure to use a cupcake tin!! :-)
And bake for approximately 15-20 minutes or until stick comes out clean. Make sure to use your brain here, every oven is different, and baking time in not accurate. So watch your cupcakes like a hawk!
Split the chilis in half, and put them in a saucepan, add the cream and bring to a boil. Boil for one minute, then reduce the heat so that the mixture slightly simmers. Simmer for additional five minutes, the cream should be slightly reduced, that’s what we want. Set aside and cool for an hour.
Re-heat the cream mixture and take the chilis out :: OR take your hand mixer out and mix them with the cream for additional hotness ;-) :: Chop the chocolate into small pieces and add it to the hot chili cream. Add a knob of butter and stir it in. Pour into a bowl and let cool off a bit in room temperature and later refrigerate. Don’t worry, the mixture will set after 2-5h in the refrigerator.
Fill the chilled cupcakes buy putting the ganache in a pipingbag and insert the tip into a cupcake and squeeze. Voilá, filled!
Top the cupcakes with chocolate buttercream.
CHOCOLATE BUTTERCREAM makes STIFF buttercream
2/3 cup butter
3-4 cups icing sugar (depending on desired sweetness)
100g melted chocolate, cooled
3 tablespoons quality cacao
1 dash salt
Cream the butter for five minutes and add cacao, salt and the icing sugar, little at a time, amount depending on desired sweetness, I’d say 3 1/3 cups is fine. When you’re happy with the taste, add the melted chocolate. Make sure it’s cooled, not hot. Mix it in!
TIPS: If the Frosting becomes a little more runny after adding the chocolate, don’t worry. It’s probably a little too hot but the frosting will stiffen in the refrigerator.
This recipe makes a very stiff frosting, wich will help you frost the cupcakes easier and they will hold it’s form. If the frosting is too firm after hours in the refrigerator, take it out 20 minutes befor icing-time and it will soften up a bit.
Measure the Cupcake batter for equally baked cupcakes.
Don’t trust baking time, ever, trust your brain. Rather undercooked than overcooked.