Chocolate Guinness Cupcakes with Beer Marshmallow Frosting

Chocolate Guinness Cupcakes with Beer Marshmallow Frosting | www.revamperate.com Chocolate Guinness Cupcakes with Beer Marshmallow Frosting | www.revamperate.comWould you ever have guessed that beer and cake could go together so well? Guinness chocolate cake is probably one of the best chocolate cakes, but what really make this particular recipe is the frosting. I made these chocolate Guinness cupcakes with beer marshmallow frosting to celebrate a birthday recently, and they’re definitely a crowd favorite. The Guinness gives the cake a unique flavor and the light coffee nodes pair really well with the marshmallow. 

It took me a couple tries to make these cupcakes come out perfectly, and the key is adding the ingredients in this order. The batter ends up thin, which I generally try to avoid, but it’s all for the better in order to achieve a moist, fluffy cupcake. The secret to the frosting is simply reducing the Guinness flavor so that it’s stronger and you don’t need to add as much to achieve enough flavor – otherwise, you’d end up with curdled frosting (ew).

Now, let’s bake! 

Chocolate Guinness Cupcakes with Beer Marshmallow Frosting | www.revamperate.comFor the Guinness cupcakes (makes 12-14 cupcakes):

  • 1/2 cup Guinness beer
  • 1/2 cup unsalted butter
  • 1/4 cup + 4 tbsp unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/3 cup sour cream
  • 1 egg, room temperature
  • tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 1/4 tsp baking soda
  • 1/4 tsp salt

Preheat the oven to 350 degrees and line a muffin pan with cupcake liners. Set aside. 

In one bowl, whisk together the flour, cocoa powder and salt and set aside.

In a saucepan on the stove, combine the butter and Guinness and heat on low until the butter is melted. Whisk in the sugar until dissolved. Set aside to cool.

In the bowl of your mixer fitted with a whisk attachment, combine the sour cream, vanilla and eggs and mix to combine. Once the Guinness mixture is cool, mix into the sour cream mixture until smooth. Slowly add the dry ingredients until fully combined. 

Bake for about 15 minutes until an inserted toothpick comes out clean.  

Chocolate Guinness Cupcakes with Beer Marshmallow Frosting | www.revamperate.com Chocolate Guinness Cupcakes with Beer Marshmallow Frosting | www.revamperate.comFor the toasted marshmallow frosting:

  • 1 1/2 cup butter, room temperature
  • 3 cups powdered sugar 
  • 1 tsp vanilla extract
  • 1/2 cup marshmallow fluff
  • 1 cup Guinness

First, reduce the Guinness. Bring to a simmer in a small saucepan on medium heat and continue to simmer until the beer has reduced to about a tablespoon. Then set aside to cool. 

In the bowl of your mixer fitted with a paddle attachment, beat the softened butter for about 5 minutes until smooth and fluffy. Mix in the powdered sugar a little at a time, scraping the bowl as you go. Then mix in the marshmallow fluff until smooth. Lastly, add 1 tbsp cooled Guinness and the vanilla and until for an additional 2 minutes until smooth and fluffy. 

Pipe the frosting onto cooled cupcakes and top with a Guinness bottle cap, sprinkles or toasted marshmallows and you’re ready for a party! 

Coconut Lime Cupcakes

Coconut Lime Cupcakes | www.revamperate.com Coconut Lime Cupcakes | www.revamperate.comPut the lime in the coconut and shake it all up…

That’s what I was singing the whole time I was baking these coconut lime cupcakes, naturally. What else?

Despite the fact that I’m not very fond of coconut, I have a few exceptions – with a lot of lime or in a pina colada. These cupcakes are a good blend of coconut and lime, so I actually really liked them. I try not to be my own taste tester though…I rely on Andrew and my coworkers and they all gave me a huge thumbs up!

These very soft and moist coconut lime cupcakes are baked with a combination of coconut oil, coconut extract, coconut milk, lime juice and lime zest for maximum flavor. I know it sounds like a lot, but that’s how you get the best flavor! Then they’re topped with smooth coconut lime buttercream and coconut shavings. This is summer in a cupcake, guys! I hope you like! 

Coconut Lime Cupcakes | www.revamperate.com For the coconut lime cupcakes:

  • 1¼ cup flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • 1 cup sugar
  • ½ cup coconut oil
  • zest of one lime
  • 4 Tbsp lime juice (approx. one lime)
  • 1 tsp coconut extract
  • ¾ cup coconut milk (from a can)

Preheat the oven to 350 degrees. Line a cupcake pan with liners and set aside. 

Toss together the flour, baking powder, baking soda, and salt in one bowl and set aside.

In the bowl of your mixer fitted with a whisk attachment, whisk together the eggs and sugar. Then add the oil, lime zest and juice, coconut extract, and coconut milk. Slowly mix in the dry ingredients a little at a time until fully combined. Do not over mix.

Divide the batter between the cupcake liners and bake for 14-16 minutes until an inserted toothpick comes out clean. Set the cupcakes aside to cool. 

Coconut Lime Cupcakes | www.revamperate.comFor the coconut lime frosting:

  • 1 cup butter, room temperature
  • 3 cups powdered sugar
  • 1 tbsp lime juice
  • 1 tbsp lime zest
  • 1 tsp coconut extract
  • 1 tsp heavy whipping cream
  • Plus coconut flakes for topping, optional

Beat the butter until fluffy, about 3 minutes. Add the powdered sugar in batches until smooth, scraping the bowl in between. Add the lime juice, zest, coconut extract and whipping cream and beat the frosting for another 2 minutes until fluffy. 

Pipe the frosting onto the cooled cupcakes and sprinkle with shredded coconut and/or a lime wedge! One bite of these is the perfect combination of coconut and lime that will transport you to a tropical island with a drink in your hand. So if anyone needs me, you know where I’ll be…

Toffee Cupcakes

Brown Sugar Toffee Cupcakes | Revamperate Brown Sugar Toffee Cupcakes | RevamperateThese toffee cupcakes are extra sweet and sticky, and they’re perfect for any occasion (although they do remind me of a late fall/early winter dessert). Honestly, I think toffee is good ANY time of year. The brown sugar and toffee flavors pair so well together that it was hard to resist eating just one of these! 

I wanted to make these cupcakes somewhat decadent, and the toffee sauce in the frosting does just that. You can also fill them with toffee if you really want to take them over the top. Then I topped it with a chunk of homemade walnut toffee!

As you probably expect, these cupcakes are sweet but not the “too sweet” kind. It’s difficult to balance caramel or toffee flavors because they’re so sweet to begin with (I mean, it’s entirely sugar and butter), but this recipe actually manages to keep the toffee subtle enough that it doesn’t give you a headache. Because only a small amount of toffee is used in the frosting and because I used a little less powdered sugar in the frosting, the sweetness is definitely toned down. I added nuts in the toffee topping to give it that tiny bit of bitter flavor too. 

Give ’em a try! I think you’ll really love how everything comes together. 

Brown Sugar Toffee Cupcakes | Revamperate Brown Sugar Toffee Cupcakes | RevamperateFor the brown sugar cupcakes (makes 12-15 cupcakes):

  • 1/2 cup butter, room temperature
  • 3/4 cup brown sugar
  • 1/4 granulated sugar
  • 1 tsp vanilla
  • 2 eggs 
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt 
  • 1/2 cup buttermilk

Preheat the oven to 350 degrees and line a cupcake pan with liners. 

Whisk together the flour, baking powder and salt in one bowl and set aside.

In the bowl of your stand mixer fitted with a paddle attachment, cream the butter and sugars together. Then add each egg, beating well between each addition. Mix in the vanilla. Alternate adding the dry ingredients and buttermilk until just combined. 

Distribute the batter among prepared liners and bake for 20-22 minutes until an inserted toothpick comes out clean. Let cool completely before removing from pan. 

For the toffee sauce:

  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/2 cup heavy cream

In a saucepan on the stove, combine the butter, cream and sugar on medium heat. Bring to a low boil and then reduce to a simmer, whisking often, until it turns a deep brown color and turns into a caramel-like sauce. Let cool completely before adding to the frosting (or filling the cupcakes). It will thicken as it cools.

Brown Sugar Toffee Cupcakes | Revamperate Brown Sugar Toffee Cupcakes | RevamperateFor the toffee frosting:

  • 1 cup cup butter, room temperature 
  • 2 cups powdered sugar 
  • 1 tsp vanilla
  • 1/4 cup toffee sauce (above)

For the hard toffee topping, follow my chocolate covered toffee recipe but replace toppings with chopped walnuts.

Beat the butter for about 2 minutes until smooth and fluffy. Add powdered sugar a little at a time until well-mixed. Mix in the vanilla and cooled toffee mixture, and beat for additional 2 minutes until smooth. 

Pipe the frosting onto cooled cupcakes and top with extra toffee sauce and walnuts and/or a piece of hard toffee! 

Dark Chocolate Salted Caramel Cupcakes

Dark Chocolate Salted Caramel Cupcakes | Revamperate Dark Chocolate Salted Caramel Cupcakes | RevamperateI started a new job a few weeks ago, which is always a huge adjustment. It was my new coworker’s birthday recently, and since she’s been SO nice and welcoming to me, I wanted to make her a batch of cupcakes to celebrate. After all, baking is basically how I make friends. 

I’ve made salted caramel cupcakes before but I felt that they were overly sweet, so I decided to take a slightly different approach this time with a dark chocolate cupcake base. Of course, dark chocolate is rich enough on it’s own that I didn’t want to overdo it on the frosting, so I kept it on the lighter side. You’re probably sitting there thinking, “how do you make caramel frosting LIGHT?” Honestly, you just add a little less caramel and as long as you beat the butter until it’s super fluffy, you don’t need to add as much sugar, which really helps tone down the flavor. Since you’re getting extra sweetness from the caramel, you don’t need the full amount of powdered sugar as a standard vanilla buttercream

All together and topped with some caramel and course salt, these dark chocolate salted caramel cupcakes are a total HIT in my book. In fact, I think these chocolate cupcakes will go done as one of my favorites of all time because they baked so perfectly! 

Dark Chocolate Salted Caramel Cupcakes | Revamperate Dark Chocolate Salted Caramel Cupcakes | RevamperateFor the cupcakes (makes 12 cupcakes): 

  • 1/4 cup butter, room temperature
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup dark chocolate cocoa powder (I use Hershey’s Special Dark)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup buttermilk
  • 1/4 cup hot water

Preheat the oven to 350 degrees and line a muffin pan with cupcake liners.

In one bowl, whisk together the flour, cocoa powder, baking soda and salt. In another, mix together the buttermilk and hot water. 

Cream the softened butter and sugar until smooth. Add the egg and vanilla and mix for about 30 seconds. Slowly add the dry ingredients, alternating with the liquid mixture until completely combined and the batter is smooth.

Distribute the batter among the lined cupcake cavities and bake for about 18 minutes until an inserted toothpick comes out clean. 

Dark Chocolate Salted Caramel Cupcakes | Revamperate Dark Chocolate Salted Caramel Cupcakes | RevamperateFor the salted caramel buttercream:

  • 1 cup butter, room temperature
  • 2 1/4 cups powdered sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt (if not using salted caramel)
  • 2 tbsp heavy cream
  • 1/2 cup caramel sauce (homemade or store bought, salted is optional)
  • Course salt, optional (for topping)

You can use a salted or regular caramel sauce and just add a little salt to the frosting if you’re using regular sauce. Also, if you click the link above for homemade caramel sauce, you can follow my super simple recipe if you prefer to make your own rather than buy it at the store. 

In your mixing bowl fitted with a paddle attachment, whip the butter on medium speed for about 2-3 minutes until light and fluffy. Add the powdered sugar, vanilla extract,  salt and heavy cream and mix to combine. On medium-high speed, continue whipping the frosting for about 5 more minutes. Add in caramel sauce and mix until just combined.

Pipe the frosting onto cooled cupcakes (psst…you can also fill your cupcakes with caramel if you want!) and top with some additional caramel sauce and course salt. When you bite into one, it’s the perfect combination of sweet, rich and salty. Basically, it’s a match made in heaven. Enjoy!

Coconut Easter Egg Hunt Cupcakes

Coconut Easter Egg Hunt Cupcakes | RevamperateWith Easter coming up at the end of the month, I’m really excited to share a new recipe for these fun coconut Easter egg hunt cupcakes over on RecipeChatter’s website! 

These coconut cupcakes are topped with vanilla buttercream and green coconut shavings to look like grass and garnished with chocolate egg candies to look like an Easter egg hunt. They’re super easy to make, and you won’t believe how easy it is to dye coconut any color you want. 

So head over to RecipeChatter for the whole recipe, and stay tuned to the blog for more Easter ideas this month!

Lemon Cupcakes with Cream Cheese Frosting

Lemon Cupcakes with Cream Cheese Frosting | RevamperateLemon Cupcakes with Cream Cheese Frosting | RevamperateToday’s recipe was made at the request of my lovely coworker Lisa for her birthday last month. After bringing a batch of lemon cream cheese cookies to work (don’t worry, that recipe is coming soon too!), she requested a batch of lemon cupcakes with cream cheese frosting. Well, when people ask, I accommodate! Best of all, experimenting with this cupcake recipe was so worth it because I swear these are THE BEST lemon cupcakes. The combination of lemon extract, lemon juice and lemon zest made for a perfectly tart cupcake that’s not too overpowering. 

Cream cheese frosting is, as I’m sure you’ll agree, the mightiest of frosting and I could eat an entire batch by itself, but it’s even better on top of these cupcakes. Sprinkled with a little lemon zest or a tiny slice of lemon, it’s pretty darn amazing. I also kept the cream cheese frosting on the fluffy, less sweet side so that it wouldn’t overpower the tartness of the cupcake. I think these cupcakes will have to be one of my go-to recipes in the future! 

Plus, how cute are those cupcake liners?! I’ve had them in the cupboard for a long time and I’m so glad I finally got to use them.

Lemon Cupcakes with Cream Cheese Frosting | RevamperateLemon Cupcakes with Cream Cheese Frosting | Revamperate For the lemon cupcakes (12 cupcakes): 

  • 1/2 cup butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs, room temperature 
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 1/2 tsp pure lemon extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup milk 
  • 5-6 tbsp lemon juice (approx. 2 lemons)
  • 2 tbsp lemon zest (approx. 2 lemons + more for topping)

Preheat the oven to 350 degrees. Line a cupcake pan with liners. 

In one bowl, whisk together the flour, baking powder and salt and set aside. 

In the bowl of your mixer fitted with a paddle attachment, beat the butter and sugar until smooth. Add the eggs and egg white and mix well. Mix in the vanilla and lemon extracts. Slowly mix in the dry ingredients until barely combined. Then add the lemon juice, lemon zest and buttermilk until barely mixed. 

Distribute the batter between the lined cupcake cavities. Bake for 20-22 minutes until an inserted toothpick comes out clean. 

Let cool completely while you prepare the frosting. 

For the cream cheese frosting:

  • 1/2 cup butter, room temperature 
  • 1 8oz. packages of cream cheese, room temperature 
  • 5-6 cups powdered sugar 
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream 

Beat the butter and cream cheese for about 2 minutes until smooth and fluffy. Using room temperature butter and cream cheese will help reduce the lumps in the frosting. Mix in the powdered sugar one cup at a time, scraping the bowl in between. Then add the vanilla and heavy cream and mix until completely smooth. 

Pipe the frosting onto cooled cupcakes and top with extra lemon zest or a small slice of lemon! Then enjoy!

Chocolate Cupcakes with Coffee Buttercream Frosting

Chocolate Coffee Cupcakes | Revamperate Chocolate Coffee Cupcakes | RevamperateAnyone else need a pick-me-up on this Monday morning? 

If you’re like me and need some chocolatey coffee in your morning, then these chocolate cupcakes with coffee buttercream are for you. So it’s OK to have cupcakes for breakfast if there’s coffee, right?! Right?

These are some darn good cupcakes, but the frosting is probably the best part. I’m still not the biggest coffee-lover (just a caffeine-lover), but the balance between coffee and chocolate is perfect. To dress them up a bit, I used a round tip to pipe the frosting and coated the it in chopped chocolate covered almonds. Plus, how cute are those cupcake liners?!

Chocolate Coffee Cupcakes | Revamperate Chocolate Coffee Cupcakes | RevamperateI used the chocolate cake recipe from my chocolate espresso cupcakes because the espresso added some extra richness to the cake, which pairs really well with the coffee frosting. 

Coffee buttercream ingredients: 

  • 1 tbsp instant coffee
  • 1 tbsp hot water
  • 2 tsp vanilla extract
  • 1 cup unsalted butter, room temperature
  • 2 cups powdered sugar
  • 1-2 tbsp milk

Bring water to a boil. Then combine the hot water water, coffee granules, and vanilla extract in a small bowl and stir until the coffee dissolves. Set aside to cool. 

Beat the butter with a paddle attachment on medium speed for about 2 minutes until the butter is pale and fluffy. Add the powdered sugar a little at a time, scraping the bowl as you go, until fully mixed and airy, about 3 minutes. Mix in the coffee mixture followed by the milk until the frosting is fully mixed. 

Chocolate Coffee Cupcakes | RevamperatePipe the frosting onto cooled cupcakes and top with sprinkles, crushed nuts or even chocolate covered espresso beans!

Chocolate Funfetti Cupcakes

Chocolate Funfetti Cupcakes | Revamperate Chocolate Funfetti Cupcakes | RevamperateGoing into this recipe, I was a little iffy. Not about the cupcakes, but about the sprinkles. Whenever I’m planning a new recipe, I usually do searches on Google and Pinterest to see if anyone else has done it before and learn a little from their posts. Well, I was really surprised when I searched “chocolate funfetti” that I didn’t see a ton of chocolate funfetti cakes. Everyone always used vanilla, which of course made me wonder why no one else had tried it. It’s very difficult to be original anymore. Anytime I have an idea, I search it online and am instantly disappointed that I’m not the first to try it, but that’s just how it goes. Instead, I learn from other people and find a way to tweak an idea or put my own spin on it. 

So I set out to make chocolate funfetti cupcakes with the expectation that they probably wouldn’t turn out properly since, from what I could see, no one else had shared it. Would you be able to see the sprinkles through the chocolate? Would they taste good? Sorry, I get super dramatic about cake, ha. You get the point. Luckily, yes, they did turn out! Thus, I hope chocolate funfetti cake becomes a thing because it combines two favorites: chocolate and sprinkles. I made these for my coworker’s birthday and everyone seemed quite pleased with them. My coworkers are my taste testers, so if they approve, I usually know it’s a good recipe! 

Chocolate Funfetti Cupcakes | Revamperate Chocolate Funfetti Cupcakes | RevamperateIngredients (makes 24-26 cupcakes):

  • 2 tbs butter, melted
  • 1 cup vegetable oil 
  • 2 cups granulated sugar 
  • 3 eggs 
  • 1 tsp vanilla extract
  • 1 cup hot water
  • 1 cup cocoa powder
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 3 cups flour 
  • 1/2 cup or more of colored sprinkles

Preheat the oven to 350 degrees. Line 2 cupcake pans with liners. 

Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in the bowl of your mixer. Add about half of the hot water and begin mixing on low speed, and add the remaining water as it mixes. Mix in the oil and melted butter. Beat in each egg, one at a time, and add the vanilla. Mix well for 1-2 minutes until the batter is smooth. Stir in the sprinkles with a spatula. 

Distribute the batter between the cupcake cavities, filling about 1/2 full. The batter is fairly thick and bakes tall, so you don’t want the cupcakes to spill over. Bake for 18-20 minutes until an inserted toothpick comes out clean. Allow to cool on a wire rack. 

Chocolate Funfetti Cupcakes | Revamperate Chocolate Funfetti Cupcakes | RevamperateChocolate buttercream: 

  • 1 1/2 cups butter, room temperature 
  • 4 cups powdered sugar
  • 1/2 cup unsweetened natural cocoa powder, sifted
  • 2 tsp vanilla extract 
  • 2 tsp heavy cream (optional)
  • Sprinkles, topping (optional)

Cream the butter for about 5 minutes until smooth and fluffy, and add the sifted cocoa powder. Then add the powdered sugar a little at a time, mixing until well-combined. Add the vanilla and mix until smooth. If too thick, add a little cream to smooth it out. 

Pipe the frosting onto cooled cupcakes and garnish with MORE SPRINKLES! I hope you love these as much as I do! 

Chocolate Funfetti Cupcakes | Revamperate Chocolate Funfetti Cupcakes | Revamperate

Salted Caramel Cupcakes

Salted Caramel Cupcakes | Revamperate Salted Caramel Cupcakes | RevamperateWhile it’s still fall, all I want to do is eat caramel everything. I recently shared my recipe for the easiest homemade caramel sauce ever, and I use that same recipe for a delicious filling and drizzle on these cupcakes. These are a triple threat. Brown sugary cupcakes with caramel filling, topped with salted caramel buttercream frosting and drizzled with more salted caramel. 

Basically, I hope you like caramel! Salted caramel cupcakes will go down as one of my favorite cupcake recipes, but I’ll warn you, they’re extra sweet. The cupcakes come out perfectly light and moist, but the frosting is extra sweet, so a little bit on top of the cupcake will go a long way. Lucky for me, I love sweet! 

Salted Caramel Cupcakes | RevamperateIngredients (makes about 14 cupcakes): 

  • 1/2 cup butter, soft
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup + 2 tbsp buttermilk 

Preheat the oven to 350 degrees. 

Combine the flour, baking powder and salt in one bowl and set aside. Beat the butter and brown sugar until creamy. Add the vanilla and each egg, beating well between each addition. Mix in the flour mixture in 2-3 batches, alternating with the buttermilk.

Distribute the batter among lined cupcake cavities and bake for 20-22 minutes until an inserted toothpick comes out clean.

For the salted caramel filling and drizzle, visit my recipe for 4-ingredient caramel sauce.

Once the cupcakes are cooled, core them to fill with caramel. I prefer to use a knife to cut a small circle in the middle of the cupcake and use a spoon to fill with still slightly warm caramel. 

Salted Caramel Cupcakes | Revamperate Salted Caramel Cupcakes | RevamperateSalted caramel buttercream

  • 1/4 cup butter
  • 1 cup brown sugar
  • 2/3 cup heavy cream (divided)
  • 1 tsp vanilla extract 
  • 1/2 tsp salt
  • 3-4 cups powdered sugar

In a saucepan, melt the butter, 1/3 cup of cream, vanilla, brown sugar and salt. Simmer on medium heat until the sugar melts and the mixture bubbles, about 5 minutes. Remove from heat and let cool for about 5 minutes. Transfer to the bowl of your electric mixer fitted with a whisk attachment. Beat the caramel mixture, adding the powdered sugar and 1/3 cup of heavy cream until you reach your desired sweetness and the frosting is fluffy. Add more or less sugar or cream until you reach the consistency you prefer.

Pipe the frosting onto cooled cupcakes, covering the caramel filling, and drizzle with additional caramel. Now, indulge! 

Chocolate Habanero Cupcakes with Spicy Chocolate Frosting

Spicy Chocolate Habanero Cupcakes | Revamperate Spicy Chocolate Habanero Cupcakes | RevamperateHappy 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. 

Spicy Chocolate Habanero Cupcakes | RevamperateChocolate habanero cupcakes ingredients (makes about 15 cupcakes):

  • 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. 

Spicy Chocolate Habanero Cupcakes | Revamperate Spicy Chocolate Habanero Cupcakes | RevamperateSpicy chocolate frosting ingredients:

  • 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!

Spicy Chocolate Habanero Cupcakes | Revamperate