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