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–+ servings
Chili Chocolate Cupcakes
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Deep Dark Chili Chocolate Cakes

Chili Chocolate recipe perfect for a dozen Cupcakes or a 9-inch cake, with the heat of a chili, dark chocolate and the depth of coffee for a mature chocolate cake.
Course Cakes
Cuisine American Fusion
Keyword Chili Chocolate Cakes
Prep Time 30 minutes
Cook Time 50 minutes
simmer the glaze 10 minutes
Total Time 1 hour 30 minutes
Servings 10 servings

Equipment

  • 9-inch springform cake pan or muffin tin
  • Non-stick spray

Ingredients

  • Cake Ingredients
  • 2 Eggs
  • 1 cup Sugar
  • 1 cup Cream/Milk
  • 1/2 cup Oil light flavor
  • 1 cup Hot Coffee
  • 1 Small chili
  • 1 3/4 cups Flour extra for dusting
  • 3/4 cup Raw Cacao
  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 1 tsp Salt
  • 1/4 tsp Cayenne pepper or adjust to personal heat level
  • 1 tsp Cinnamon
  • 3/4 cup Heavy Cream
  • 1 tbsp Confectioners sugar
  • 1 tbsp Flavored liqueur chocolate, coffee or your choice
  • Chocolate Glaze
  • 6 oz Chocolate 70%
  • 3/4 cup Heavy Cream
  • 1/2 cup Sugar
  • 2 tsp Corn Syrup
  • 3 tbsp Butter
  • Whipping Cream optional
  • 3/4 cup Heavy Cream
  • 1/4 cup Powdered sugar
  • 1 tbsp Liqueur
  • pinch cayenne pepper

Instructions

  • Cake
    Preheat oven to 350.
    Prepare muffin tin with cupcake papers, or spray non-stick, and lightly dust a 9-inch springform pan with flour.
  • Make a strong cup of coffee, steep a finely chopped chili in a cup of the coffee and keep it hot, set aside.
  • In a large mixing bowl with a hand mixer, or stand mixer, whip eggs and sugar together about 5 minutes, until light in color.
    Slowly pour in the cream/milk and oil.
  • In a separate medium bowl, sift the dry ingredients, then gently whisk into the wet ingredients.
    Last, strain the chili pepper out from the coffee and slowly pour in the hot coffee into the batter, mix well.
    Pour 3/4 full into prepared pan/tins.
    Bake until tester comes out clean, about 25-minutes for cupcakes and 50-minutes for cake pan.
    Cool completely.
  • Chocolate Glaze
  • In a medium saucepan over low-to-medium heat, place the chocolate squares, cream, sugar and corn syrup and simmer, stirring, for 10-minutes.
  • Remove from the stove and whisk in the butter.
  • Slowly pour this glaze over the cake or cupcakes and allow to set in the fridge for 30-minutes.
  • Optional Whipping Cream
  • In a stand mixer or hand mixer, whip the heavy cream until almost firm.
  • Add the remaining ingredients and whip until firm.
  • This whipped cream can be spread between the 9-inch cake, cut horizontally to make 2-layers, finishing with the chocolate glaze over the top.
    Or once the chocolate glaze has set over the cupcakes, a dollop of the whipped cream can be piped on top.

Video

Notes

An added measure of heat can be brought to this cake by steeping a few slices of a fresh chili pepper in the hot coffee, strained and the coffee will infuse the heated flavor into the cake.