-
1
For the cupcakes: Preheat the oven to 350 degrees F and position a rack in the middle of the oven.
-
2
Line one 12-cup standard muffin tin with cupcake liners.
-
3
Combine the butter, cocoa, coffee and 1/3 cup water in a microwave-safe bowl, cover with plastic wrap and microwave on high until the butter melts, about 1 minute.
-
4
Whisk to combine.
-
5
Meanwhile, whisk the flour, light brown sugar, cinnamon, ancho powder, baking powder, baking soda, salt and cayenne in a large bowl.
-
6
Beat the sour cream with the eggs and vanilla in a small bowl.
-
7
Whisk the hot cocoa mixture into the dry ingredients.
-
8
Stir in the sour cream mixture just to combine; don't overmix.
-
9
Fill each cupcake liner about two-thirds of the way full with batter.
-
10
Bake until a toothpick inserted in the center of the cake comes out clean, 18 to 20 minutes.
-
11
Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin.
-
12
Cool on the rack completely.
-
13
For the glaze: Combine the butter, chocolate, honey, ancho powder and salt in a small microwave-safe bowl and cover with plastic wrap.
-
14
Microwave on high until the butter and most of the chocolate is melted, about 1 minute.
-
15
Whisk until smooth and let sit to cool, 15 to 20 minutes.
-
16
Dip the top of each cupcake in the glaze.
-
17
Garnish with chiles and dragees if desired.
