CHOCOLATE AND CHILI CUPCAKES

Chocolate and Chili Cupcakes image

Provided by ratherbeswimmin

Categories Dessert

Time 1h

Yield 18 cupcakes, about

Number Of Ingredients 12

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1 cup sweet butter, softened
1 cup superfine sugar
1 1/2 cups self-rising flour
4 tablespoons Dutch-processed cocoa powder
1 teaspoon baking powder
4 eggs
2 teaspoons dried chipotle powder
1/2 cup semi-sweet chocolate chips
1 1/2 cups powdered sugar, sifted
1/2 cup Dutch-processed cocoa powder
3 tablespoons Tia Maria
1/2 cup sweet butter, softened

Steps:

Preheat oven to 350°. Place 18 baking cups in muffin pans.
In a large bowl, combine the first 7 cupcake ingredients; beat with an electric mixer until smooth, 2-3 minutes; stir in chocolate chips.
Spoon batter into the cups; bake 20 minutes.
Remove pans from the oven and cool for 5 minutes; remove cupcakes and cool on a rack.
Make the frosting: blend all the frosting ingredients together in a food processor.
Spread the frosting on the cooled cupcakes.

Nutrition Facts : Calories 302.4, Fat 18.5, SaturatedFat 11.2, Cholesterol 87.7, Sodium 174.4, Carbohydrate 34, Fiber 1.9, Sugar 23.6, Protein 3.5