Sunday, July 10, 2011

Cupcakes Week 16

Wanna spice up your life? Or maybe just your chocolate?
a growing trend in the chocolate world is spicing it up with chilis.
Here's a great recipe to try this out :) These are filled with a hot and sweet pudding. I know it sounds odd, but try them. You'll love them!

Cinnamon Chili Chocolate Cupcakes with Cinnamon Buttercream

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey’s cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 tsp. vanilla extract
1 cup boiling water

1 tbsp. cornstarch
2 tbsp. sugar
Pinch salt
1/4 tsp. cinnamon
Pinch cayenne
3/4 cups whole milk
1/2 bar (2.75 oz.) Olive & Sinclair Mexican Style Cinn-Chili chocolate, coarsely chopped
1/4 tsp. pure vanilla extract

1 cup butter, softened
4 cups powdered sugar, sifted
3-4 tbsp. milk
1 tsp. pure vanilla extract
1 tsp. ground cinnamon
1/2 tsp. cayenne (trust me on this or add gradually to your preferred heat level)
Olive & Sinclair chocolate, optional for garnish

1. For the cupcakes, heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper baking liners.

2. Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter.

3. Bake 22 to 25 minutes or until wooden pick inserted in center of cupcake comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

4. For the pudding, combine the cornstarch, sugar, salt, cinnamon, and cayenne in the top of a double boiler or a heatproof bowl set over a larger pot filled with 1 inch of water. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form.

5. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla. Transfer to a small bowl and cover, gently pressing a layer of plastic wrap against the surface before refrigerating (this will prevent a skin from forming). Refrigerate for at least 30 minutes and up to 3 days.

6. For the buttercream, beat butter until light and fluffy. Add sugar a 1/2 cup at a time until completely incorporated, adding up to 4 tablespoons of milk when the icing gets too thick. Add vanilla, cinnamon, and cayenne and beat until just combined.

7. Using a small pairing knife, cut out cones from the tops of cupcakes approximately 1 inch in diameter. Discard cut outs. (Or save for a late night snack!) Spoon approximately 1 tablespoon of pudding into each cupcake. Pipe buttercream on top, taking care to cover the pudding filling. Top each cupcake with half a square of O&S chocolate.

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