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.
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
2 tsp chipotle chilli powder
1/2 cup (3 1/2 oz) semi sweet chocolate chips
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.
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)