Mexican Dessert Recipes
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Chili and Chocolate Cupcakes
If you have tasted chocolate in chili recipes then you will know these two flavors really do go together. As well as chili recipes with chocolate though, there are also sweet dessert recipes using chili for flavoring. The following recipe combines Mexican chocolate with vanilla and other ingredients to make delicious cupcakes. The cupcakes contain chili flakes. The frosting is delicious and enriched with chocolate.
The sliver of red chili pepper on top of these cakes looks good and it also warns people that these are chili chocolate cupcakes! You can make fondant chilies if you prefer. Fondant can take a while to make though so since you only need to decorate twenty four cupcakes, it is easier and quicker to use a fresh chili for this. If you want these cupcakes to be spicier, feel free to increase the amount of chili flakes. You should crush them with a pestle and mortar though, to make them extra fine.
This is an unusual Mexican dessert recipe but if you have never tried chili and chocolate together you are in for such a treat! These chocolate chili cupcakes are great for any occasion, whether you want a sweet snack with a cup of coffee, a new idea for exciting desserts or whether you are catering for a buffet or Cinco de Mayo celebration. Everyone is going to be talking about these, for all the right reasons.
Mexican Cupcake Recipe with a Chili Chocolate Frosting
Ingredients -
For the Cupcakes:
2 teaspoons baking powder
1 teaspoon crushed chili flakes
2 teaspoons vanilla extract
1 cup light brown sugar
½ cup milk
7 oz melted Mexican chocolate
2 eggs
1 cup softened butter
2 cups self-rising flour
For the Frosting:
¾ cup sifted powdered sugar
7 oz melted Mexican chocolate
8 ¾ oz cream cheese
½ espresso mixed with 2 teaspoons instant coffee
2 red chili peppers
2 teaspoons vanilla extract
Preparation:
Preheat the oven to 350 degrees F.
Sift the flour with the baking powder.
Beat the egg whites. Crush the chili flakes using the end of a rolling pin or a pestle and mortar. Put 24 muffin cups in a muffin pan.
Cream the butter and sugar together, then add the egg yolks and beat. Add the melted chocolate, vanilla and chili flakes.
Add the milk and flour.
Fold in the egg whites and divide this batter between the muffin cups and bake them for 22 minutes.
Let them cool in the pan for 5 minutes then on a wire rack.
Beat the cream cheese with the vanilla essence and melted chocolate to make the frosting, and then add the coffee mixture.
Beat in the powdered sugar and spread this over the cooled cupcakes.
Cut the red chilies into slivers, removing the seeds, and decorate each cupcake with a sliver or 2.
Alternatively, you can make red fondant chilies if you prefer.
Store the cupcakes unfrosted for up to 2 days in an airtight container or freeze them for up to 3 months.
(Makes 24)
Photo Description:
These delectable chili and chocolate cupcakes are simple to make and they have a real kick, especially if you decide to increase the amount of chili flakes in them! If you are a fan of chili and keen on chocolate, why not combine these two flavors in true Mexican style and make a Mexican dessert recipe like these chili chocolate cupcakes? Use authentic Mexican chocolate for the best flavor or regular semisweet chocolate if you cannot find it. These chili and chocolate cakes are ideal for any occasion and they have to be tasted to be believed. The flavor is so good!
