Spicy Chocolate Cupcakes

Hellooo Cinco de Mayo! If you didn't already know, I am a big fan of the cuisine being offered up on this day.   All that cheesy spicy goodness--I love it! I had been on the hunt for ancho chili powder for quite some time and stumbled upon it in the least likely of places--a tea shop in Tarpon Springs, FL.  Tarpon Springs is a Greek community and I'm thinking ancho chilies are not commonly used in Greek cuisine? Ancho chili powder is made from ground ancho (pablano) peppers. It is a smoky chili with mild to medium heat. It is a pepper most commonly used in authentic Mexican cooking.

So, I have been waiting for the right moment to break it out and spicy chocolate cupcakes on Cinco de Mayo seemed pretty appropriate.  The Mayans would approve, don't ya think?! These cupcakes are nicely spiced and not too sweet.  You'll like them, trust me!

 
SPICY CHOCOLATE CUPCAKES
Yield:  12 cupcakes
 

6T butter
1/4C  Dutch-processed cocoa

1/4C cocoa powder
1/3C coffee, freshly brewed
1C flour
1C brown sugar
1tsp cinnamon
1tsp ancho chili powder
1/2tsp baking powder
1/2tsp salt
1/2tsp baking soda
1/4tsp ground cayenne
1/3C sour cream
2 eggs

2tsp vanilla 
 

1.  Melt butter in microwave.
2.  Combine butter, cocoa, coffee.  Whisk to combine.
3.  In another bowl combine eggs, vanilla and sour cream.
3.  Whisk flour, sugar, cinnamon, ancho chili powder, baking powder, baking soda, salt and cayenne in a large bowl.
4.  Add the hot cocoa mixture into the dry ingredients.  Stir in the sour cream mixture. 
5.  Fill lined muffin tin 3/4 full with batter.
6.  Bake at 350 for 18-20 minutes.
 

FROSTING

1 stick (1/2C) butter
1/2C cocoa powder
1/4C milk
1tsp cinnamon
1/2tsp ancho chili powder
3C powdered sugar

1.  Cream butter until smooth and fluffy.
2.  Add cocoa powder, ancho chili powder and cinnamon.
3.  Add milk.
4.  Add powdered sugar until combined to desired consistency.
5.  Pipe onto cooled cupcakes. 

!Salud!