Yesterday was the annual chili cook off in my department at work. I just moved into the department this past summer so this was my first year participating. I didn't prepare a chili for the competition but I did want to contribute a dessert so I thought that making some chocolate chili cupcakes would be perfect.
To make the cupcakes I adapted my go-to one bowl chocolate cupcake recipe from Good Housekeeping's Illustrated Cookbook. I've had that cookbook since I was in high school and I still love it as a reference for basic recipes.
I started off by omitting the vanilla from the recipe and then added ancho chili pepper powder, cinnamon and mini chocolate chips. After baking I finished the cupcakes by topping them with whipped chocolate ganache and some red dragees for a little fun.
I think that the cupcakes turned out great with the extra little kick. Some of my co-workers were a little hesitant about them when I told them about the chili powder but in the end they were a big hit with everyone.
2 cups flour
1-3/4 cups sugar
3/4 cups unsweetened cocoa
1-1/4 cups milk
3/4 cups butter
1 tablespoon ancho chili pepper powder
1 teaspoon cinnamon
1 teaspoon salt
1-1/4 teaspoons baking soda
1/2 teaspoon double-acting baking powder
1 cup mini chocolate chips (optional)
Preheat oven to 350 degrees F
Beat together all ingredients except chocolate chips in a mixer at low speed until well mixed
Gently fold chocolate chips into the batter
Line two twelve cavity muffin tins with liners and fill halfway with batter
Bake for 20 minutes or until inserted toothpick in center of a cupcake comes out clean
Let cupcakes cool and then ice with chocolate ganache or buttercream icing