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Aztec Chile-Chocolate Cupcakes

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Aztec Chile-Chocolate Cupcakes
  • Prep 40 min
  • Total 2 hr 20 min
  • Servings 24
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Cap off a Mexican meal with this distinctive chocolaty dessert. It's a sweet and spicy delight!
Updated Aug 8, 2011

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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    To complete the Mexican-inspired theme, serve with dulce de leche ice cream.

Nutrition

360 Calories, 17g Total Fat, 3g Protein, 46g Total Carbohydrate, 35g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
360
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
8g
40%
Trans Fat
1 1/2g
Cholesterol
30mg
10%
Sodium
220mg
9%
Potassium
150mg
4%
Total Carbohydrate
46g
15%
Dietary Fiber
2g
9%
Sugars
35g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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