AZTEC CHILE-CHOCOLATE CUPCAKES

Aztec Chile-Chocolate Cupcakes image

Cap off a Mexican meal with this distinctive chocolaty dessert. It's a sweet and spicy delight!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h20m

Yield 24

Number Of Ingredients 20

Ingredients

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

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
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.
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.
Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
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.
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.
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.

Nutrition Facts : Calories 360, Carbohydrate 46 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 35 g, TransFat 1 1/2 g