Red Hot Chili Pepper Cake/Cupcakes
by bone_chaos in Cooking > Cupcakes
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Red Hot Chili Pepper Cake/Cupcakes
This recipe is for a chocolate spicy cake. You can always make it as spicy as you like, but after a lot of testing, the amount of ingredients I have listed is a perfect amount.
You can make this as a cake or as cupcakes. The only difference is the baking time.
Cupcakes = 20-30 minutes depending on your oven
Cake (Fluted Pan) = 45-55 minutes depending on your oven
Ingredients
½ Cup Hot Pepper Jelly
2 Tbsp. Chipotle Sauce
3 Cups of Butter
5 Cubes of Unsweetened Chocolate
½ Cup Cocoa
2 Large Eggs
2 ½ Cups Sugar
1 Cup Buttermilk
1 Tbsp. Vanilla Extract
2 Cups Flour
1 tsp. Baking Soda
¼ tsp. Salt
1 Tbsp. Ground Cinnamon
1 Tbsp. Chipotle Powder
Make the Cake/Cupcakes
First preheat your oven to 350F
Mix the Hot Pepper Jelly with the Chipotle Sauce, set aside.
In a medium saucepan, melt Butter, Cocoa and Chocolate until smooth on low heat. Once combined, remove from heat. Set aside.
Mix Eggs, Sugar, Buttermilk and Vanilla Extract together.
Add the Flour, Baking, Soda, Salt, Cinnamon and Chipotle Powder to the Sugar mixture. There is no need to sift the dry ingredients.
Add the Chocolate mixture to the bowl and combine until smooth.
For the Cake, pour the batter in a Fluted Pan (Picture) and place in the oven and let bake for 45-55 minutes.
For Cupcakes, scoop the batter almost to the top of your cupcake foils. Bake for 20-30 minutes.
Remove from oven once done, and let cool in the pan for about to minutes before transferring to a cooling rack.
Mix the Hot Pepper Jelly with the Chipotle Sauce, set aside.
In a medium saucepan, melt Butter, Cocoa and Chocolate until smooth on low heat. Once combined, remove from heat. Set aside.
Mix Eggs, Sugar, Buttermilk and Vanilla Extract together.
Add the Flour, Baking, Soda, Salt, Cinnamon and Chipotle Powder to the Sugar mixture. There is no need to sift the dry ingredients.
Add the Chocolate mixture to the bowl and combine until smooth.
For the Cake, pour the batter in a Fluted Pan (Picture) and place in the oven and let bake for 45-55 minutes.
For Cupcakes, scoop the batter almost to the top of your cupcake foils. Bake for 20-30 minutes.
Remove from oven once done, and let cool in the pan for about to minutes before transferring to a cooling rack.
Frosting Ingredients
2 Tbsp. Milk
½ Cup Butter
2 Cubes of Unsweetened Chocolate
1 Tbsp. Instant Coffee
3 Cups Icing/Confectioners Sugar
2 Tbsp. Chipotle Powder
While your cake/cupcakes are baking, you can make this frosting.
Melt Butter, Chipotle Powder, and Chocolate cubes over medium heat in a small saucepan.
Once all melted and combined remove from heat and let cool for about 5 minutes.
In a bowl measure out your Icing Sugar and Instant Coffee then pour the Chocolate sauce in and combine. You will notice that it will need more liquid. This is where the Milk comes in. Add a Tbsp. at a time of Milk. You can always add more Milk or more Icing Sugar to get the right consistency, which is of frosting.
½ Cup Butter
2 Cubes of Unsweetened Chocolate
1 Tbsp. Instant Coffee
3 Cups Icing/Confectioners Sugar
2 Tbsp. Chipotle Powder
While your cake/cupcakes are baking, you can make this frosting.
Melt Butter, Chipotle Powder, and Chocolate cubes over medium heat in a small saucepan.
Once all melted and combined remove from heat and let cool for about 5 minutes.
In a bowl measure out your Icing Sugar and Instant Coffee then pour the Chocolate sauce in and combine. You will notice that it will need more liquid. This is where the Milk comes in. Add a Tbsp. at a time of Milk. You can always add more Milk or more Icing Sugar to get the right consistency, which is of frosting.
Finish the Cake/Cupcakes
Once your Cake/Cupcakes are cooled, spread frosting evenly.