Aztec Chile-Chocolate Cupcakes

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

  • Prep Time 40 min
  • Total Time 2 hr 20 min
  • Servings 24

Ingredients

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.

Expert Tips

To complete the Mexican-inspired theme, serve with dulce de leche ice cream.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
360
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
8g,
8%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
30mg
30%;
Sodium
220mg
220%;
Total Carbohydrate
46g
46%
(Dietary Fiber
2g
2%
  Sugars
35g
35%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
4%;
Iron
10%;
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.