Choco Chili Cupcakes

Choco Chili Cupcakes
Prepare a muffin pan with cupcake liners; spray exposed metal with oil for easy cleanup

• 2 cups sugar
• 1 ¾ cup flour
• ¾ cup cocoa
• 1 ½ tsp. baking powder
• 1 ½ tsp. baking soda
• 1 tbs (or more depending on your heat preference) chili powder
• 1 tsp. salt
• 2 eggs
• 1 cup milk
• 1/3 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

Preheat oven to 350. Combine dry ingredients in bowl. Add eggs, milk, oil, and vanilla extracts. Beat on medium speed for 2 minutes. Stir in boiling water, (batter will be thin), Pour batter into muffin pan, no more than half full. Bake for 15-20 minutes, until a toothpick inserted in center comes out clean. When cool enough to handle, cool completely on wire racks and frost.

Buttercream Frosting

• 1/2 cup butter, softened
• 4 cups confectioners’ sugar
• milk

In a large bowl, beat butter until creamy. Beat in the confectioners’ sugar, vanilla, and enough milk to achieve desired spreading consistency.
* For extra pizazz add chili powder to the frosting also.

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Choco Chili Cupcakes

Prepare a muffin pan with cupcake liners; spray exposed metal with oil for easy cleanup

Course Dessert

Author Susan Evans, Certified Clinical Herbalist

Ingredients

• 2 cups sugar
• 1 ¾ cup flour
• ¾ cup cocoa
• 1 ½ tsp. baking powder
• 1 ½ tsp. baking soda
• 1 tbs or more depending on your heat preference chili powder
• 1 tsp. salt
• 2 eggs
• 1 cup milk
• 1/3 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

Buttercream Frosting

• 1/2 cup butter softened
• 4 cups confectioners’ sugar
• milk

Instructions

Choco Chili Cupcakes

1. Preheat oven to 350. Combine dry ingredients in bowl. Add eggs, milk, oil, and vanilla extracts. Beat on medium speed for 2 minutes. Stir in boiling water, (batter will be thin), Pour batter into muffin pan, no more than half full. Bake for 15-20 minutes, until a toothpick inserted in center comes out clean. When cool enough to handle, cool completely on wire racks and frost.

Buttercream Frosting

1. In a large bowl, beat butter until creamy. Beat in the confectioners’ sugar, vanilla, and enough milk to achieve desired spreading consistency.

Recipe Notes

* For extra pizazz add chili powder to the frosting also.