Have you ever come across a recipe that made you stop and do a double-take? Not necessarily in a bad way…just one that made you wonder, “Hmm…I wonder what that would taste like?”. Well that was me a couple years ago when I first discovered the unique pair of cayenne and chocolate. I thought, “Chocolate is sweet. Cayenne is not. This can never work out.” Well, I was completely wrong, and I’ve been a huge fan of this combination ever since!
For Valentine’s Day this year, why not surprise your significant other with something a bit different? The cayenne in these chocolate cupcakes doesn’t strike you at first bite, but instead leaves you with a slow burn (in a good way!).
Tip: You can always adjust the amount of cayenne depending on your preferences. I thought 1.5 teaspoons was a noticeable amount, but not too much. You could always knock it back to 1 tsp, then taste your batter and adjust accordingly.
Ingredients
- 2 sticks (1 cup) unsalted butter, room temperature
- 2 cups sugar
- 3 eggs, room temperature
- 1 cup sour cream
- 2 1/2 cups flour (1 1/2 cups all-purpose, 1 cup cake)
- 3/4 cup cocoa powder
- 1/2 tbsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp cayenne powder
- 1 tsp cinnamon
- 1/2 cup hot water
- 1/4 cup milk, warmed
- 2 tsp vanilla extract
Instructions
- In a countertop mixer with the paddle attached, cream the butter until smooth and creamy.
- Add sugar and beat for another 6-7 minutes or until butter/sugar mixture is light and fluffy.
- Add eggs 1 at a time, beating for 1 minute in between each addition.
- Meanwhile, sift together the remaining dry ingredients (flour, cocoa powder, baking soda, baking powder, salt, cayenne, and cinnamon). Set aside.
- Mix together the water and milk. Set aside.
- Add sour cream and 1/2 of dry ingredient mixture to bowl. Mix until incorporated.
- Add 1/2 of liquid ingredients and mix until incorporated.
- Add rest of dry ingredients and mix until incorporated.
- Finally, add remaining liquid ingredients and mix until incorporated.
- Bake at 350 for 20-24 minutes or until toothpick inserted into center of cupcake comes out clean.
- Cool before frosting.
Ingredients
- 2 sticks (1 cup) butter, room temperature
- 2-2.5 cups powdered sugar, sifted
- 2 tsp vanilla extract
- 2 tbsp milk
Instructions
- In a countertop mixer with the paddle attached, cream butter on medium speed for 3 minutes.
- Add powdered sugar 1/2 cup at a time until desired sweetness is reached. (Mix on low speed each time.)
- Add vanilla and milk and beat until desired consistency is reached. (If you want your frosting thicker, add more powdered sugar; looser, add more milk.)
What better way to show your burning love than with this hot and spicy cupcake?! Cayenne and cinnamon are often paired together in Mexican hot chocolate, and this cupcake recipe puts a fun twist on that concept. Enjoy!
mmmm…these look awesome.
Thanks, Jenna!