Aztec Chile-Chocolate Cupcakes

Aztec Chile-Chocolate Cupcakes

Cap off a Mexican meal with this distinctive chocolaty dessert. It's a sweet and spicy delight!

Prep Time

40

Minutes

Total Time

2:20

Hrs:Mins

Makes

24

cupcakes

Cupcakes
2
cups Gold Medal® all-purpose flour
3
teaspoons ancho chile pepper powder
1 1/4
teaspoons baking soda
1
teaspoon salt
1/4
teaspoon baking powder
1/8
teaspoon ground red pepper (cayenne)
1
cup hot water
2/3
cup unsweetened baking cocoa
3/4
cup shortening
1 1/2
cups granulated sugar
2
eggs
1
teaspoon vanilla
Chocolate Shards
1
bag (11.5 oz) milk chocolate chips (2 cups)
Cinnamon-Chocolate Frosting
1/2
cup butter or margarine, softened
3
oz unsweetened baking chocolate, melted, cooled
3
cups powdered sugar
1/2
teaspoon ground cinnamon
1
tablespoon instant espresso coffee powder or granules
About 3 tablespoons milk
2
teaspoons vanilla
  1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  2. In medium bowl, mix flour, chile pepper powder, baking soda, salt, baking powder and red pepper; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.
  3. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.
  4. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  5. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  6. Meanwhile, line cookie sheet with foil. In 1-quart saucepan, melt chocolate chips over low heat, stirring constantly, until smooth. Remove from heat. Spread chocolate to 1/8-inch thickness on cookie sheet. Refrigerate about 30 minutes or until set. Break into pieces; reserve.
  7. In large bowl, mix butter and melted unsweetened chocolate. Stir in powdered sugar and cinnamon. Stir coffee powder into 2 tablespoons milk until dissolved. With spoon, beat coffee mixture into powdered sugar mixture. Stir in 2 teaspoons vanilla. Beat in additional milk, 1 teaspoon at a time, until smooth and spreadable. Frost cupcakes. Garnish with chocolate shards.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To complete the Mexican-inspired theme, serve with dulce de leche ice cream.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 360
    • (Calories from Fat 150),
  • Total Fat 17g
    • (Saturated Fat 8g,
    • Trans Fat 1 1/2g),
  • Cholesterol 30mg;
  • Sodium 220mg;
  • Total Carbohydrate 46g
    • (Dietary Fiber 2g,
    • Sugars 35g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.