Recipe :: Spicy Cayenne Chocolate Cupcakes
I am totally obsessed with salty/sweet desserts.
Olive oil and black pepper gelato, carrot and beet cupcakes, salted caramel ANYTHING — I’m in. That’s why I wanted to perfect a tiny spicy chocolate cake.
And by golly, I think I did.
This evening, as my roommate Andy recounted to me (in 79 minutes) the 80-minute plot of Old Dogs (which I now will only see if it’s being shown on a plane (that’s been hijacked and I’m being forced)), I did my usual cut/paste/experiment from several sources sort of recipe creating. If you like any sort of chocolate dessert that features the words “mexican,” “aztec,” or “pepper,” you should try this recipe.
I used Dagoba authentic drinking chocolate
with bits of pure, dark chocolate and cane sugar
In addition, if I may offer a humble suggestion, use Dagoba organic free-trade cocao powder (you can find it at Whole Foods). Not only will you not be ingesting chocolate grown with pesticides in the full sun of a plantation field where there used to be a rainforest, this stuff is OFF the CHAIN delicious!
- 2.5 cups flour
- 1.25 cups cocoa powder
- 2 cups granulated sugar
- 3.5 teaspoons baking soda
- 1.25 teaspoons baking powder
- 1.25 teaspoons salt
- 1.5 teaspoon cayenne pepper or to taste
- 2 large eggs plus 1 large egg yolk
- 1.75 cups milk
- 0.5 cup plus 2 tablespoons vegetable oil
- 2 teaspoons pure vanilla extract
- 1.25cups warm water
- optional: for extra fun, you can add one whole shredded zucchini to the mix, like I did for the mini-cakes at my birthday party. If you’re going to add zucchini, shred it with a cheese grater, salt it a little, and set it aside to drain for an hour in a colander. Then squeeze the rest of the water out of it before adding it to the batter.
- Preheat oven to 350 degrees F. Line muffin tins with paper liners.
- Combine flour, cocoa, sugar, baking soda, baking powder, salt, and cayenne in a bowl. Beat eggs, yolk, milk, oil, vanilla and water into flour mixture until fully combined. If the batter is too runny (mine was), add 1/2cup more flour, 1/4 cup more sugar, and 1 tsp more cayenne pepper.
- Now taste the batter for heat. If it’s too subtle for your taste, add more cayenne. Be aware that it will lessen a little more during baking. If the batter is too spicy, add flour and water little by little (maintaining batter consistency) until the heat level is where you want it.
- If using zucchini, add that in now.
- Pour batter into prepared muffin tins and bake 20 to 25 minutes or until a toothpick comes out clean. Let cupcakes cool completely on a wire rack before frosting. Or just sprinkle with powdered sugar instead of frosting; they’re still spectacular.