These cupcakes are a bit out of the ordinary. I decided one day that I needed to have a spicy dessert to serve with my Inferno Chili, a dessert other than the usual ice cream that is.
So, an idea formed. One of those “What if I combined…..” moments. The result of that “what if” moment is these yummy, unexpected cupcakes.
Now, these do have a little bite – but not so much of one that a child would be unable to eat them. The pepper combo used just adds a little “kick” to go along with the fiery theme of Southwestern cuisine, while the chocolate is a lovely compliment to cool things down.
You can top these with a Cream Cheese icing, a Chocolate icing, Powdered Sugar or just eat them plain. Personally, I prefer the Chocolate icing (go figure!) but, some of my cupcake recipients prefered the Powdered Sugar topping. Heck, make some of each and just let your guests decide. 😉
Shady’s Spicy Chocolate Cupcakes
3 cups flour
1/2 cup cocoa powder
2 cups sugar
2 tsp baking soda
1 tsp salt
1 Tblsp chili powder
1 tsp cinnamon
2 cups water
2/3 cup vegetable oil
1 Tblsp white vinegar
2 tsp vanilla extract
Combine all of your dry ingredients in a large mixing bowl, with a whisk until well blended.
Slowly add water, oil, vinegar and vanilla. Mixing well with electric mixer set on LOW speed.
Fill cupcake liners with batter, only 2/3 of way to allow for expansion.
Place in a preheated 350 degree oven, and bake for 30 minutes.
Remove from oven and place pans on wire racks to cool for 10 minutes, before removing cupcakes from pans.
Frost or top as desired. Serve.
Makes 24 cupcakes.
P.S. : if this recipe sounds slightly familiar, it is because (with the exception of the chili pepper and cinnamon) it is my base recipe for my Treasure Cupcakes that I previously posted (a set-by-step photo tutorial can be found there). It is a wonderful, yummy recipe that I use a lot for several different baked goods – very versatile!!