Triple Chocolate Chili Cupcakes Recipe
Introduction
Triple Chocolate Chili Cupcakes combine rich chocolate flavor with a subtle spicy kick, creating a unique and irresistible treat. These moist cupcakes are topped with a silky chocolate frosting and garnished with chili for a bold finish. Perfect for anyone who loves a little heat with their sweets.
Ingredients
- 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
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract (for frosting)
- 1/2 cup dark chocolate, melted and cooled slightly (for frosting)
- Dried chili peppers (whole or sliced, for garnish)
- Chili flakes (for garnish)
Instructions
- Step 1: 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.
- Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cayenne pepper. Set aside.
- Step 3: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes with an electric mixer on medium speed. Tip: Make sure your butter is truly softened to avoid lumps in your batter.
- Step 4: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Step 5: Slowly mix in the melted dark chocolate, ensuring it’s not too hot to prevent scrambling the eggs.
- Step 6: 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.
- Step 7: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Step 8: 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.
- Step 9: Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Step 10: To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream, until smooth and fluffy. Beat in the melted dark chocolate and vanilla extract. Tip: Adjust cream or powdered sugar for desired consistency.
- Step 11: Frost the cooled cupcakes generously using a piping bag or spatula.
- Step 12: Garnish each cupcake with a dried chili pepper and a sprinkle of chili flakes for a bold, spicy presentation. Tip: Use fewer chili flakes or sweet chili powder for a milder garnish.
Tips & Variations
- Adjust the cayenne pepper amount to control the heat level to your taste.
- Use high-quality dark chocolate for richer flavor in both the batter and frosting.
- For dairy-free options, substitute butter with coconut oil and use a plant-based milk instead of buttermilk.
- Try adding a teaspoon of instant espresso powder to the batter to deepen the chocolate flavor.
Storage
Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Before serving, let refrigerated cupcakes come to room temperature. Reheat briefly in the microwave if desired, but avoid overheating to prevent drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes in advance and store them in an airtight container. Frost them the day you plan to serve for the best texture and flavor.
How spicy are these cupcakes?
The heat level is mild to moderate depending on how much cayenne pepper and chili garnish you use. You can adjust the spice by reducing or increasing the cayenne in the batter and the amount of chili flakes on top.
Print
Triple Chocolate Chili Cupcakes Recipe
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
Description
These Triple Chocolate Chili Cupcakes combine rich dark chocolate with a hint of spicy cayenne and chili flakes for a unique dessert experience. Moist and fluffy cupcakes are layered with a decadent chocolate frosting and garnished with dried chili peppers for an elegant and bold presentation. Perfect for chocolate lovers who enjoy a little heat in their sweets.
Ingredients
Scale
Cupcake Batter
- 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
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
Garnish
- Dried chili peppers (whole or sliced)
- Chili flakes
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Using parchment paper liners is recommended to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, and ground cayenne pepper until evenly combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy. This step ensures the cupcakes have a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract thoroughly for balanced flavor.
- Incorporate Melted Chocolate: Slowly mix in the melted and cooled dark chocolate chips, making sure it’s not hot to avoid cooking the eggs. This enriches the batter with deep chocolate flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and buttermilk to the wet mix, starting and ending with the dry. Mix gently until just combined to prevent dense cupcakes.
- Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check at 18 minutes by inserting a toothpick into the center — it should come out clean when done.
- Cool: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which is essential before frosting.
- Make Frosting: Beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream, until the frosting is smooth and fluffy. Beat in melted dark chocolate and vanilla extract for a rich finish. Adjust consistency with more cream or powdered sugar as needed.
- Frost Cupcakes: Once the cupcakes are completely cool, frost them generously using a piping bag for a decorative touch or a spatula for a rustic look.
- Garnish: Garnish each cupcake with a dried chili pepper and sprinkle with chili flakes to add visual appeal and a spicy kick. Adjust chili flakes to taste for desired heat level.
Notes
- Ensure butter is fully softened to avoid lumps in the batter and frosting.
- Adjust cayenne pepper in the batter according to your preferred spice level.
- Do not overmix the batter to keep cupcakes light and fluffy.
- Check cupcakes starting at 18 minutes to prevent overbaking and dryness.
- If frosting is too thick, add a little more heavy cream to reach desired consistency.
- For a milder garnish, use fewer chili flakes or substitute with sweet chili powder.
- Use parchment liners for easier cupcake removal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate cupcake, spicy cupcake, chili, cayenne, dessert, triple chocolate, chocolate frosting
