 | I have had these cupcakes in my head for awhile. I enjoy spice with chocolate (cayenne chocolate cookies, anyone?) These cupcakes are rich and have an outstanding depth of flavor. I added cinnamon and a tough of cayenne to my favorite sour cream chocolate cake recipe. The cake is moist enough that it doesn't need frosting, which is perfect for these cupcakes. Just a dollop of whipped cream and a few mini marshmallows and you are set. |
2 cups flour
1 cup cocoa powder
2 cups sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
½ teaspoon cayenne pepper
1 teaspoon salt
2 eggs
1 teaspoon vanilla
1 cup sour cream
½ cup vegetable oil
2 teaspoons white vinegar
1 cup hot water
whipped cream
72 mini marshmallows
cinnamon
Preheat oven to 350 degrees. Line two muffin pans with 24 paper liners.
In a large mixer bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, cinnamon, cayenne and salt. Stir on low to combine. Add the eggs, vanilla, sour cream, vegetable oil, vinegar and hot water and mix on medium until smooth. Pour ¼ cup batter into prepared pans and bake for 20 to 25 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow to cool in the pans for about 10 minutes; remove the cupcakes from the pan and cool completely.
Top each cupcake with a dollop of whipped cream, three mini marshmallows and a dusting of cinnamon.
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4 comments:
Thank you for posting these. I searched like a mad woman looking for the recipe to make them for Christmas after you made them for the party.
Yum!
What a great recipe! I have always been a huge fan of combining chocolate and chili's. Can't wait to try this :)
Happy Blogging!
Happy Valley Chow
Okay, these look seriously amazing. I like a spicy chocolate, but my husband is obsessed! I will have to make these for him.
These are absolutely delicious!
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