Chili Chocolate Cupcakes Recipe

Name: Chili Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces unsweetened chocolate, chopped; 1/4 cup unsweetened cocoa powder; 1 1/4 cups water; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 3/4 teaspoon ground dried chile pequins; 1 cup butter, softened (2 sticks); 1 1/2 cups dark brown sugar; 3 large eggs; 1/2 cup sour cream; 1 teaspoon vanilla

Servings: persons

4 ounces unsweetened chocolate, chopped
1/4 cup unsweetened cocoa powder
1 1/4 cups water
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground dried chile pequins
1 cup butter, softened (2 sticks)
1 1/2 cups dark brown sugar
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla

1
Boil water in a kettle then measure out 1-1/4 cup.
2
Combine chopped chocolate and cocoa powder in a medium sized bowl, add boiling water, whisk until smooth, set aside.
3
Sift flours, baking soda, and salt into a bowl. Add the ground pepper, set aside.
4
In a standing mixer, beat butter until creamy.
5
Add the brown sugar and beat until fluffy, about 3 minutes.
6
At medium speed, add eggs one at a time, beat well between each.
7
Add sour cream and vanilla and beat until combined.
8
Add about a third of the flour mixture, beat briefly until combined.
9
Add about half of the chocolate mixture, beat briefly until combined.
10
Repeat, adding flour, chocolate, then flour. Beat until just combined. Scrape down bowl if needed.
11
Fill cupcake papers about 3/4s full. Bake at 350 degree oven for 22-25 minutes or until cake tester comes out clean.

1220

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 ounces unsweetened chocolate, chopped, 1/4 cup unsweetened cocoa powder, 1 1/4 cups water, 1 1/2 cups all-purpose flour, and more.

Yes, Chili Chocolate Cupcakes falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chili Chocolate Cupcakes

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