For chocolate dessert aficionados designed for indulgence in full, giving unexpectedly, Triple Chocolate Chili Cupcakes are maybe perfect. Just imagine biting down on a fudgy, moist chocolate cupcake, then notice that whisper of warmth that lingers in the background, making you want to take another bite. These cupcakes boast the most in-your-face mixture of rich, deep flavors of cocoa and the stimulating heat of chili. These treats are grandly crowned with rich, velvety chocolate frosting and finished with dried chili peppers and flakes for a truly showy finish. Superbly unique and memorable, they would be ideal for an adventurer or anyone wanting to spice up something different.
A sweet and spicy mix has always been alluring to me, too…
It all began when I was visiting a local farmer’s market and found a chili-infused chocolate bar tucked away in one of the corners. The initial thought was that it was a strange juxtaposition, but one bite into it convinced me that chocolate and chili are in heaven and meant to be with each other. The chili warmed up the deep richness of the chocolate, bringing it into a beautiful, complex flavor that soothed and thrilled at the same time. So with that in mind, I set about trying to capture that feeling on a cupcake. Some experiments in the kitchen proved one or two to be exceedingly successful, others less so. That led me to compose this recipe for Triple Chocolate Chili Cupcakes.
The chocolate layers melt in harmony, with the subtle heat from the chili—an assurance that this cupcake is sure to be an instant hit. They have become my best friend when I need to serve up some surprise to leave my guests’ taste buds tingling and yearning for something unconventionally pleasurable.
Triple Chocolate Chili Cupcakes: A Bold Fusion of Heat and Sweet
Course: Uncategorized12
servings20
minutes40
minutes300
kcalIngredients
- For the Cupcakes:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cayenne pepper (adjust to taste)
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup dark chocolate chips, melted and cooled slightly
- For the Chocolate Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup unsweetened cocoa powder
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 cup dark chocolate, melted and cooled slightly
- For Garnish:
Dried chili peppers (whole or sliced)
Chili flakes
Steps
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Tip: Using parchment paper liners helps prevent the cupcakes from sticking. - Prepare the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cayenne pepper. Set aside.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed.
Tip: Make sure your butter is truly softened to avoid lumps in your batter. - Add the eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Incorporate the melted chocolate: Slowly mix in the melted dark chocolate, ensuring it’s not too hot to prevent scrambling the eggs.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Tip: Be careful not to overmix, as this can make the cupcakes dense. - Fill the cupcake liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake the cupcakes: Place the filled muffin tin in the preheated oven and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Tip: Start checking at the 18-minute mark—overbaking can dry them out, especially with the dark chocolate in the mix. - Cool completely: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Make the Chocolate Frosting: In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream, until the frosting is smooth and fluffy. Finally, beat in the melted dark chocolate and vanilla extract.
Tip: If the frosting is too thick, add a little more cream; if it’s too thin, add more powdered sugar. - Frost the cupcakes: Once the cupcakes are completely cool, frost them generously with the chocolate frosting. Use a piping bag for a polished look or simply spread it on with a spatula.
- Garnish: Finish each cupcake by garnishing with a dried chili pepper and a sprinkle of chili flakes for a bold and spicy presentation.
Tip: For a milder garnish, use fewer chili flakes or opt for sweet chili powder.
Emma’s Tips:
- Adjusting the Heat: If you’re sensitive to spice, start with less cayenne pepper in the batter and gradually increase to taste. You can always add more, but you can’t take it out!
- Melting Chocolate: When melting chocolate, do it slowly over low heat or in a microwave in 15-second intervals, stirring between each to prevent burning.
- Frosting Consistency: If your frosting is too soft, chill it in the refrigerator for 10-15 minutes to firm up before piping.
Serving Suggestions:
These would be such perfect post-dinner party deserts to serve or a darling gift to present to all who are dear to you. Serve with a glass of cold milk on the side, or serve by a scoop of vanilla ice cream to ensure a full, creamy contrast. The garnish of the dried chili pepper is, though minimally done in appearance, unexpectedly eye-catching; it makes these cupcakes dramatic showstoppers in any dessert spread.
Nutritional Information (per serving):
- Calories: Approximately 320 calories
- Fat: 18g
- Carbohydrates: 40g
- Protein: 4g
Frequently Asked Questions (FAQ):
Can I use a different type of chocolate?
Yes, you can use milk chocolate or semi-sweet chocolate if you prefer a milder flavor.
How do I store these cupcakes?
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving.
Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes and freeze them (unfrosted) for up to a month. Thaw overnight in the fridge and frost before serving.
What if I don’t have buttermilk?
You can make a quick substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.
Dear Reader
Can’t wait to hear about how the Triple Chocolate Chili Cupcakes turned out for you! Are you diving face first into heat, or is mild more your pace? Tell me about it in the comments section below, rate the recipe, and let me know if you made any fun additions.
Your comments give me inspiration and new ideas with recipes!
Triple Chocolate Chili Cupcakes; a daring blend of decadent chocolate and bursting heat. Definitely worth trying, be it by an avid baker or just someone with taste buds.
From the new-fangled flavor to popping garnish, this will be one treat in a league all its own—whichever the occasion. Well, if you found this recipe nice, then be sure to Pin it for future reference and check out other unique cupcake creations. Now go ahead, indulge in sweet and tangy adventurous baking!
Hi! This recipe is missing the baking time step.
You’re right, Anna—thank you for catching that 💛 I just updated the recipe to include the baking step. I really appreciate you pointing it out 😊
Where is the “how to” for the melted chocolate center shown in the pictures???
Hi Marie! Great eye 👀—you’re totally right to ask. The gooey chocolate center shown in the photo comes from a simple trick that didn’t make it into the written steps (my mistake, and I’ll be updating the recipe to include it).
Here’s how to get that molten center: after filling the cupcake liners about halfway with batter, place a small square of good-quality dark chocolate (about ½ inch) right in the center, then cover it with a bit more batter. It melts beautifully as the cupcakes bake and creates that luscious chocolate core.
I’ve tested this with both baking chocolate and truffle centers, and both work well. Let me know if you try it—I’d love to hear how yours turn out 🍫🧁
Thank you!! I’ll try it 🙂