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Chocolate and chili cupcakes

Bittersweet…and delicious with a hint of chili!

These delicious cupcakes were made by my dear daughter! She sure has a sweet tooth, and she is initiating us too into becoming cupcakeaholics!
The countertops were overflowing, there were cupcakes everywhere!Oh, what a sight to behold!
Isn’t it wonderful when your kids share your passion for cooking with you! My son, incidentally is a wonderful cook, and am glad that my little one is following in his footsteps! Dear P, I am so proud of you!

The recipe is fool proof and works well . Makes 18 cupcakes.

Ingredients:

1 cup (2 sticks) sweet butter, softened
1 cup superfine sugar
1 1/2 cups self rising flour
4 tbsp Dutch process cocoa powder
1 tsp baking powder
4 eggs
2 tsp chipotle chilli powder
1/2 cup (3 1/2 oz) semi sweet chocolate chips

Directions:

Preheat oven to 350F/175C

Combine all cupcake ingredients, except chocolate chips, in a large bowl and beat till smooth for about 2-3 mins.

Stir in chocolate chips.

Spoon in batter into cups.

Bake for 20 mins.

Frosting:

1/2 cups confectioners sugar, sifted
1/2 cup Dutch process cocoa powder
3 tbsp Tia maria( we omitted this)
1/2 cup (1 stick) sweet butter, softened

To make frosting, blend all ingredients together in a food processor. Spread frosting on cooled cupcakes.

Store unfrosted in an airtight container for up to 2 days.

(Recipe source: 500 Cupcakes)

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About spicerack

Full time granny, arts enthusiast, compulsive baker and a freelance writer! Practically a nomad, living out of my suitcase literally! Based in Kuwait, New Delhi, and San Diego!

3 responses »

  1. These look delicious! I love chocolate and chili, such a brilliant combination

    Reply
  2. I’ve never heard of chocolate and chili before! I have to try this.

    Reply

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