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1
Preheat the convection oven to 350 degrees F.
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2
Mix the cocoa with the hot water and add the chipotle peppers, chili powder and cayenne.
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3
Let steep for 10 minutes.
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4
In a standing mixing bowl, add the sugar, flour, baking powder, baking soda and salt.
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5
Mix on low for 30 seconds.
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6
Add the oil to the dry ingredients and mix for 1 minute on low.
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7
In a separate bowl, lightly mix the vanilla and eggs.
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8
Then add to the mixer and blend until incorporated.
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9
Add the cold water and the cocoa mixture to the mixer, a little at a time, until incorporated.
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10
Scrape the bowl and mix on low for 1 minute.
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11
Fill cupcake liners two-thirds full and bake until done, about 20 minutes.
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12
To assemble: Cool the cupcakes completely and top with the Lime Buttercream and dip in the cooled Chocolate Ganache.
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13
Mix the butter until it is smooth, scraping the bowl every couple of minutes.
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14
Add the sugar, and mix until smooth.
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15
Then add the vanilla, lime zest and juice.
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16
Beat until smooth and creamy.
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17
Put the chocolate in a stainless steel or glass bowl.
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18
In a saucepan, heat the heavy cream until just before a boil.
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19
Remove from the stove.
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20
Pour over the chocolate, and mix until all the chocolate is melted.
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21
Set aside to cool.
