Los Foodies Magazine
by Los Foodies Magazine
4 people
50 min

Los Foodies

These chocolate cupcakes, warmed up with some hot red chile, are remarkably uncommon. They are ideal for everything from birthday celebrations to evening tea—an extraordinary bite when you're longing for chocolate, and an optimal treat after a chile feast.

Ice them with your number one chocolate buttercream icing, and if in a rush, you can utilize the premade frosting. Although these Chocolate Chili Cupcakes are one of the #1 things I've made for this present year, it has likewise caused me to acknowledge how rare I make cupcakes these days.

My absolute first prologue to preparing was via a cupcake. I particularly recollect it being a Rainbow Cupcake truth be told, trailed by a glorious Carrot Cupcake with the quintessential cream cheddar icing.

Around then I was insane for cupcake making, which is the reason it's sort of amusing that I currently make like a few cupcakes in a year. This year was particularly ailing in that division.

Recipe details
  • 4  people
  • Prep time: 15 Minutes Cook time: 35 Minutes Total time: 50 min
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  • 2 cups semisweet chocolate chips
  • 14 tbsp unsalted butter
  • 4 large  eggs
  • 1 tbsp  sugar
  • Pinch salt
  • 2 tbsp hot ground red chile
  • 1 cup unbleached all-purpose flour
  • 3/4 cup milk chocolate chips
  • 1/2 cup coarsely chopped pecans

Position a rack in the center of the oven and preheat the oven to 375°F. Place paper liners in 12 muffin cups. Place the semisweet chocolate chips and all the butter in a medium microwave-safe mixing bowl.
Cover it with plastic wrap and microwave on full power for 1 minute. Stir, and repeat until the chocolate and butter are just melted.
Do not overheat, as it will ruin the chocolate. (If you prefer, you can melt the butter and chocolate together in a heavy saucepan. Start over medium heat and then switch to low for the best result, 6 to 8 minutes total.)
Place the eggs in a small bowl and lightly whisk them. Then add the sugar, vanilla, salt and chile, and mix until well blended. Add the flour to the egg mixture and stir only until just blended.
Add the chocolate-butter mixture, the chocolate chips and the pecans, and mix only until just blended. Spoon the batter into the lined muffin cups, and bake until just barely done, 30 to 35 minutes.
A toothpick inserted in the center should come out almost clean, with perhaps a crumb or two. Place the muffin tin on a wire rack, and let it cool for 10 minutes. Then remove the cupcakes from the tin and let them cool completely.
  • Chocolate cupcakes, heated up with a few highly spiced purple chile, are exceedingly special. They are best for the whole lot from birthday events to afternoon tea—a brilliant snack whilst you are yearning chocolate, and a great dessert after a chile meal. Frost them together along with your favored chocolate buttercream frosting, and if in a hurry, you may use the premade frosting.
Los Foodies Magazine
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