Happy Monday, everyone! I hope you all had a happy Halloween, and if you’re anything like me, you’re very unhappy about Daylight Savings hitting this weekend. When it got dark at 5pm last night, I was pouting. Bye, bye light. OK, let’s talk about cupcakes now.
I’m not really a fan of spicy things. I prefer sweet or salty tastes, but my parents (especially my mom) love spicy food. They grow several different kinds of peppers in their backyard now, and my mom dries them to make chili powder.
Last time I visited my parents, my mom offered me chili powder to take home and I looked at her with that, “what would I do with chili powder?” look. So she was like, “why don’t you bake with it?” Well, she had a good point. Hence, today I’m sharing a recipe for chocolate habanero cupcakes! They are mostly sweet with a spicy kick, and the spicy chocolate frosting on top makes for a very unique cupcake. Anyone who loves spicy will love these, and even those who don’t will also love these! Trust me – I don’t normally like spicy food but I really enjoyed one of these, and I was surprised I did.
I used a pretty standard devil’s food cake recipe and added just a little bit of habanero powder. Homemade devil’s food cake is incredibly rich and moist because of the use of melted butter and sour cream, and using a high quality cocoa powder keeps it tasting perfectly rich and chocolatey. For the spicy chocolate frosting, I used melted chocolate chips instead of cocoa powder, making it even more rich. The two together are a delicious pair, and one cupcake may actually satisfy your sweet and spicy fix.
- 6 tbsp unsweetened Dutch-process cocoa powder
- 1/3 cup hot water
- 1 1/3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter
- 1 cup + 1 tbsp granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 3/4 – 1 tsp habanero powder (depending on desired intensity)
Preheat oven to 350 degrees and line a cupcake pan with liners.
Heat the water in a kettle until boiling, and pour the hot water over the cocoa powder in a cup or small bowl, whisking until completely dissolved. Stir in habanero powder. Sit aside and let cool.
In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
While the hot chocolate cools, melt the butter in a small saucepan and stir in the sugar. Then pour into your mixing bowl and let cool for a couple minutes. Beat on medium speed until the bowl is cool enough to touch. Add each egg and beat well between each, about 15 seconds. Add the vanilla and then mix in the cocoa mixture.
Begin adding about 1/3 of the dry ingredients and alternate with the sour cream until completely combined – do not overmix.
Divide the batter evenly among the cupcake liners and bake for about 20 minutes, until an inserted toothpick comes out clean. Cool on a wire rack until touchable, and remove from the pan to cool completely.
- 4 oz. semi-sweet chocolate, chopped (high quality is better)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp habanero powder
- 1/3 cup heavy whipping cream
- Pinch of salt
- 1 cup butter, soft
- 1 cup powdered sugar
Beat the butter until smooth and slowly add the powdered sugar until fully combined. Melt the chocolate either in the microwave or on the stove top, and stir in the cinnamon, habanero powder and salt. Add the melted chocolate to the frosting mixture and mix until smooth. Mix in the heavy cream a little at a time until you reach your desired consistency.
Once the cupcakes are completely cooled, pipe the frosting on top. I saved a little bit of the melted chocolate to drizzle on top of the cupcakes with sprinkles. They may not look so spicy, but looks can be deceiving! Enjoy!