Pequin Chili Chocolate Cupcakes35

Posted by in Chocolate,Spices (Monday February 11, 2008 at 9:52 pm)

mini chili chocolate cupcakes

Finally! Today! After weeks of waiting and a few too many hundred dollars, the oven is fixed. I baked these cupcakes over the weekend, though, and in a neighbor’s oven. The change of scenery threw me off. I made an ill-advised substitution (baking powder instead of baking soda) and the cupcakes didn’t rise enough. I should know better! The recipe, which I have made before, works, and so I am posting it here correctly. Yet another lesson… this one to take my own advice and follow the recipe!

Despite the rising issue, the cupcakes still tasted great – rich and chocolatey with a warm and spicy finish. Pequin chilies are super hot (I got mine from Penzey’s) and the quantity that I call for below will result in a spicy, but not super spicy cupcake. So if you really want to shock someone, maybe you should double the quantity. It’s definitely a lot easier to adjust for heat with the frosting.

Now that my kitchen is back in action I hope to be back soon with a more exciting recipe.

kitchen (messy)
scene of the crime

~24 regular cupcakes / 350 degree oven

4 ounces unsweetened chocolate, chopped
1/4 cup unsweetened cocoa powder
1-1/4 cup water
1-1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground pequin chilies
2 sticks butter
1-1/2 cups dark brown sugar
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla

1. Boil water in a kettle then measure out 1-1/4 cup.
2. Combine chopped chocolate and cocoa powder in a medium sized bowl, add boiling water, whisk until smooth, set aside.
3. Sift flours, baking soda, and salt into a bowl. Add the ground pepper, set aside.
4. In a standing mixer, beat butter until creamy.
5. Add the brown sugar and beat until fluffy, about 3 minutes.
6. At medium speed, add eggs one at a time, beat well between each.
7. Add sour cream and vanilla and beat until combined.
8. Add about a third of the flour mixture, beat briefly until combined.
9. Add about half of the chocolate mixture, beat briefly until combined.
10. Repeat, adding flour, chocolate, then flour. Beat until just combined. Scrape down bowl if needed.
11. Fill cupcake papers about 3/4s full. Bake at 350 degree oven for 22-25 minutes or until cake tester comes out clean

Chili Chocolate Ganache Frosting

1-1/2 cup heavy cream
3/4 teaspoon ground pequin chilies
12 ounces bittersweet or semisweet chocolate, chopped
1/2 stick (4 tablespoons) butter
2-3 cups powdered sugar, optional

1. Heat the cream over medium heat until it bubbles around saucepan edge.
2. Place pepper and chopped chocolate in a medium sized bowl.
3. Pour heated cream over the chocolate
4. Let the mixture sit for about 30 seconds then start whisking it until smooth.
5. Add butter in pats and mix until combined.
6. set aside mixture and stir occasionally with a wooden spoon until cool.
7. Beat with an electric mixer until smooth. Optionally you can add sifted powdered sugar and beat until combine. This will sweeten the frosting and make it less rich and intense. Also helpful if you are low on chocolate and want to stretch the frosting a bit further…

1. Frost cooled cupcakes.
2. Top with something red.

chili chocolate frosting

35 comments for Pequin Chili Chocolate Cupcakes »

  1. I love pequin and tepin peppers (which are way cheaper in the barrio grocery) so I must try these. Yum. Thanks.

    Comment by chefxh — February 11, 2008 @ 10:32 pm

  2. i love your recipes so much…i am waiting for your cookbook to come out!!!!

    if you aren’t planning one i think you should…i would love to see all of these in a book to peruse through…

    your cupcakes are so imaginative and unique!!!

    please consider a cookbook someday i would be the first to pre-order it!!!

    thanks for all the recipes!

    Comment by kat — February 12, 2008 @ 3:16 am

  3. These sound wonderful! I wish I had these for the class I taught – “Hot Cupcakes for Cold Nights” They would have devoured them. Thanks for yet another awesome cupcake! Have a Happy Valentine’s Day with your family.

    Comment by Primethyme — February 12, 2008 @ 6:24 am

  4. Geez. Gorgeous. And I’m so jealous of your kitchen! As always, thanks.

    Comment by Christian — February 12, 2008 @ 6:40 am

  5. Going to have to give these a try – just happen to have a bag-o-pequin’s in the pantry!

    Comment by Jarod — February 12, 2008 @ 6:52 am

  6. Totally worth it. Beautiful decoration.

    Comment by Graeme — February 12, 2008 @ 7:03 am

  7. What a lovely kitchen!
    Can’t wait to try these. I love chili/chocolate combinations.

    Comment by MissK — February 12, 2008 @ 7:21 am

  8. welcome back! those cupcakes look really good…

    Comment by Neesha — February 12, 2008 @ 8:49 am

  9. beautiful kitchen — beautiful cupcakes too!

    Comment by bethany — February 12, 2008 @ 9:31 am

  10. your kitchen is so beautiful! and these cupcakes sound lovely.

    Comment by Kat — February 12, 2008 @ 9:55 am

  11. I am glad to see you back! These sound amazing!

    Comment by Hearts and Crafts — February 12, 2008 @ 10:58 am

  12. I haven’t tried the hot & chocolate combo yet, but I may have to. Your kitchen is charming!

    Comment by Tracy — February 12, 2008 @ 11:03 am

  13. Oh, I have been waiting for this one ever since I saw the pictures on Flickr. How lovely! Love the red-hot topping ;-) and what a lovely kitchen. Mine is about… 1/8th the size! :-)

    Comment by Cakespy — February 12, 2008 @ 3:40 pm

  14. I adore these flavors and I adore cupcakes! What a coincidence, huh? I apparently have some work to do – thanks for the recipe…

    Comment by Charcuterista — February 12, 2008 @ 4:32 pm

  15. I love chocolate and chili’s together. Your frosting sounds wonderful!

    Comment by megan — February 12, 2008 @ 9:20 pm

  16. I am always inspired by your posts! I have a question though, your basic cream cheese frosting looks very thick in most recipes. I made it last night and it wasn’t runny, but it also was not thick. It was more goopy and sticky than anything. Is there a way to thicken it up? I used 12 oz. of low-fat cc, the butter, sugar, and vanilla.


    Comment by Kelly — February 13, 2008 @ 8:15 am

  17. i am very extremely envious of your kitchen.

    these cupcakes are adorable. i love spicy chocolate and usually do it in brownie or hot chocolate form, but the chili-chocolate ganache is too much to resist.

    Us vs. Food

    Comment by Us vs. Food — February 13, 2008 @ 8:54 am

  18. I absolutely adore cupcakes! Yays! What receipe is best for people starting out?

    Comment by sherlynz — February 13, 2008 @ 11:40 pm

  19. I am French so sorry for my bad English. Your blog is very very nice, pretty, good (I don’t no exactly). See you soon

    Comment by Gourmandises & glutenfree — February 14, 2008 @ 5:01 am

  20. I could spend forever in your kitchen.

    Comment by Susan from Food Blogga — February 18, 2008 @ 6:25 am

  21. Wow, those are wonderful looking cupcakes! This makes me want to bake…right now!

    Comment by Sam — February 20, 2008 @ 1:22 pm

  22. I dreamed i made cupcakes last night then I came across your blog this monrning. Fate is telling me something I think! Beautiful beautiful cakes. Thank you.

    Comment by gillie — February 22, 2008 @ 3:08 am

  23. these cupcakes are delicious! thank you for the recipe! everyone loved them; they had an almost intoxicating effect, something magical. interestingly, i accidently used bittersweet (valhrone 61% for both the cake and the ganache, but they turned out fine). can’t wait to repeat with 100% pure cocoa and pequins (which didn’t arrive on time) instead of arbols. nevertheless, everything was fantastic…consistency, texture, tones, taste…just perfect. thanks again, i’ll be back for more.

    Comment by s — February 23, 2008 @ 5:02 pm

  24. I just wanted to let you know that I ABSOLUTELY love your blog. I check it very often and am trying to lern from you baking and blogging skills. Have you considered doing the adopt-a-blog that Dine and dish is doing?? If you do, PLEASE adopt me. Please? I need help, and you are STELLAR.

    Thanks for the inspiration ;)

    Comment by Carrie Fields — February 29, 2008 @ 6:54 am

  25. Glad to have you back! I love the flavors combo of this one a lot, chocolate and chiles rock!

    Comment by Tartelette — March 3, 2008 @ 10:13 pm

  26. I think I already said this on Flickr, but I LOVE your kitchen.

    Comment by Honor — March 14, 2008 @ 8:21 am

  27. Those cupcakes look fantastic. I have my niece coming to visit me soon and she’s quite picky as well, I’ll have to give those a try.

    Comment by Wheeler — March 17, 2008 @ 2:54 pm

  28. I also wanted to tell you that there is the cutest kitchen I have seen in a while. Gorgeous!

    Comment by Aran — March 30, 2008 @ 2:09 pm

  29. I just finished baking a batch of these, and they taste great — but they all fell when I took them out of the oven. What did I do wrong/

    They’re all concave…:(

    Comment by Sherry — April 2, 2008 @ 9:02 pm

  30. Hi Cheryl, do you why the cupcake papers pulled away from the cupcake like shown in the pictures? It happened to me before. (different recipes) Appreciate your expertise.

    Comment by Su — April 16, 2008 @ 11:42 pm

  31. Many reasons that I can see… These shrunk because I didn’t make them enough. That happens if you take them out of the oven too soon. Some recipes just do that though. I find the lighter ones tend to collapse a little on themselves while the dense recipes don’t…

    Comment by chockylit — April 17, 2008 @ 9:26 am

  32. Hi!

    I wanted to Thank you for your great blog and specifically for the post about frostings and even more in detail for the frosting recipe above. I modified it only slightly and the results were exactly what I was looking for.

    Thank you!!!

    Alexandra, who is a pastry chef but only a beginner in all things cupcake ;-)

    Comment by Sweet Tooth — May 24, 2008 @ 5:13 pm

  33. i have just recently stumbled upon your blog while searching for a chili chocolate cupcake recipe and I found yours. I spent a bit of time going through it and I love your site and the detailed instructions in your recipes. I agree with some of the posts here,you should publish a cookbook soon! I am a humble baker – beginner and wonderful to see your creations, it is inspiring. thanks for sharing!

    Comment by suiyinyoon — April 8, 2010 @ 11:06 pm

  34. Hola! Hi from Mexico City!, I just love your blog!! I can spend hours reading all your recipes and advise! Congrats and thanks a lot for sharing! :)

    Comment by Tamara — September 5, 2010 @ 5:40 pm

  35. Thanx cosas increíbles:)

    Comment by lave vaisselle pas cher — March 1, 2011 @ 3:45 am

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