HOT Chocolate Cupcakes (Courtesy of I Heart Cuppycakes)
If you don't feel the kick of the chili right away just wait a few seconds and it will creep up on you.
4 ounces unsweetened chocolate, finely chopped
1/4 cup unsweetened cocoa powder
1-1/4 cup water
1-1/2 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
1/14 teaspoon grounded cayenne red pepper
2/4 teaspoon chili powder
2 sticks butter
1-1/2 cups dark brown sugar
3 large eggs room temp
1/2 cup sour cream room temp
1 teaspoon vanilla
1 heaping tablespoon cinnamon
The How To
Preheat oven to 350 degrees. Chop up the chocolate and then boil the water. Combine chopped chocolate and cocoa powder in a medium sized bowl, add boiling water, whisk until smooth, set aside.
In a medium bowl combine the flour, baking soda, salt, chili powders and cinnamon whisk and set aside.
In the bowl of 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.