Aztec Chile-Chocolate Cupcakes

 

Ingredients

Cupcakes

• 2

  cups Gold Medal™ all-purpose flour
• 3

  teaspoons ancho chile pepper powder
• 1 1/4

  teaspoons baking soda
• 1

  teaspoon salt
• 1/4

  teaspoon baking powder
• 1/8

  teaspoon ground red pepper (cayenne)
• 1

  cup hot water
• 2/3

  cup unsweetened baking cocoa
• 3/4

  cup shortening
• 1 1/2

  cups granulated sugar
• 2

  eggs
• 1

  teaspoon vanilla

Chocolate Shards

• 1

  bag (11.5 oz) milk chocolate chips (2 cups)

Cinnamon-Chocolate Frosting

• 1/2

  cup butter or margarine, softened
• 3

  oz unsweetened baking chocolate, melted, cooled
• 3

  cups powdered sugar
• 1/2

  teaspoon ground cinnamon
• 1

  tablespoon instant espresso coffee powder or granules
• About 3 tablespoons milk
• 2

  teaspoons vanilla

Steps

1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.

2 In medium bowl, mix flour, chile pepper powder, baking soda, salt, baking powder and red pepper; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.

3 In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.

4 Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.

5 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.

6 Meanwhile, line cookie sheet with foil. In 1-quart saucepan, melt chocolate chips over low heat, stirring constantly, until smooth. Remove from heat. Spread chocolate to 1/8-inch thickness on cookie sheet. Refrigerate about 30 minutes or until set. Break into pieces; reserve.

7 In large bowl, mix butter and melted unsweetened chocolate. Stir in powdered sugar and cinnamon. Stir coffee powder into 2 tablespoons milk until dissolved. With spoon, beat coffee mixture into powdered sugar mixture. Stir in 2 teaspoons vanilla. Beat in additional milk, 1 teaspoon at a time, until smooth and spreadable. Frost cupcakes. Garnish with chocolate shards.