Spicy Chocolate Cupcakes
Spicy Chocolate Cupcakes
Ingredients
- 1 1/2 cups (375 ml) all-purpose flour, sifted
- 1/2 teaspoon (2.5 ml) baking soda
- 1 pinch salt
- 1/2 cup (125 ml) milk
- 1/2 cup (125 ml) water
- 1/4 cup (60 ml) sugar
- 3/4 cup (180 ml) cocoa powder, sifted
- 1/4 teaspoon (1 ml) ground cinnamon
- 1/4 teaspoon (1 ml) cayenne
- 1/2 teaspoon (2.5 ml) ground Szechuan peppercorns
- 1 pinch ground cardamom
- 3/4 cup (180 ml) unsalted butter, softened
- 1 cup (250 ml) brown sugar
- 2 eggs
- 8 oz (225 g) semi-sweet chocolate, chopped
- 1 cup (250 ml) 35% cream
- 3 tablespoons (45 ml) corn syrup
- 1/4 teaspoon (1 ml) cayenne
- 1/4 teaspoon (1 ml) ground Szechuan peppercorns
- 1 pinch ground cardamom
- 1 pinch ground cinnamon
- 3 tablespoons (45 ml) cold butter, cut into small pieces
Instructions
- With the rack in the middle position, preheat the oven to 180°C (350°F). Place baking cups in a 12-cup muffin pan.
- In a bowl, combine the flour, baking soda and salt. Set aside.
- In a saucepan, bring the milk, water, sugar, cocoa powder and spices to a boil while whisking. Remove from the heat and let cool.
- In another bowl, cream the butter and brown sugar with an electric mixer. Add the eggs one at a time, beating until creamy. With the mixer on low speed, add the milk mixture, alternating with the dry ingredients.
- Divide among the muffin cups and bake until a toothpick inserted in a cupcake comes out clean, about 20 minutes. Let cool. Remove from the muffin pan and let cool
- completely.
Spicy Chocolate Cupcakes