I have finally completed my entry for Iron Cupcake Earth’s challenge of chili pepper. I made two variations of my entry and chose the one I liked best.
My entry is a chocolate cupcake, filled with chili chocolate ganache, topped with a layer of chili chocolate ganache, frosted with peanut butter frosting and sprinkled with a dash of cayenne pepper.
My other variation was the same as the above, but with chocolate frosting.
I chose the one with peanut butter frosting because it tasted more interesting. I loved this cupcake; it tasted like a chocolate cupcake with peanut butter frosting, but with an extra spicy tingle. When my husband took his first bite he said, “I don’t taste any chili in these!”. I smiled and waited. A second later, he said, “Oh, now I do!”.
What I also love about these cupcakes was the fact that I used our own chili peppers that we grew in our garden. We dried them and kept them to use for later. I ground them up today and mixed them up in the chocolate ganache, along with a dash of cayenne pepper.
I didn’t post a cross section of this cupcake because the chili chocolate ganache was so dark that you couldn’t even tell that the chocolate cupcake was filled with the ganache in the photos!
- 1 stick unsalted butter, room temperature
- 1¼ cups sugar
- 2 eggs, room temperature
- ¾ cup flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsweetened cocoa powder
- ½ cup milk, room temperature
- 1 teaspoon vanilla
- Chili chocolate ganache:
- ¼ cup + 3 tblsp + ½ tsp heavy cream
- 1 tblsp + ½ tsp butter
- 1¾ tsp ancho chili powder
- 1 small pinch ground cayenne pepper
- 3.6 ounces dark chocolate, chopped
- Peanut butter frosting:
- ¼ cup butter, softened
- ¼ cup peanut butter
- 3 cups powdered sugar
- 2-4 tablespoons milk
- ⅛ teaspoon salt
- 1 teaspoon vanilla
- 1 small pinch cayenne pepper (optional)
- For the cupcakes: Preheat oven to 375, then turn it down to 350 just prior to baking.
- Beat the butter with an electric mixer until it is soft, then add sugar. Beat about 3 minutes. Add the eggs, one at a time beating until they are well combined.
- In a separate bowl, combine the dry ingredients and whisk them to incorporate them.
- Add ⅓ of the dry ingredients to the butter and sugar and beat it just to combine. Add ½ of the liquids (milk & vanilla), scrape down bowl and beat to combine. Continue adding the dry and wet ingredients alternately making sure you END WITH THE DRY.
- Fill cupcake liners ⅔’s of the way full.
- Bake for about 20-22 minutes. Do not overbake! Allow to cool, then frost.
- For the ganache: Heat cream and butter over medium heat until butter is melted and cream bubbles around saucepan edge.
- Place peppers and chopped chocolate in a medium sized bowl, pour heated cream and butter over the chocolate.
- Let the mixture sit for about 30 seconds then start whisking it until smooth.
- Set aside mixture and stir occasionally with a wooden spoon, until it cools enough to use.
- For the peanut butter frosting: In large bowl, combine butter, peanut butter, sugar, salt, vanilla, and 2 tablespoons milk. Mix well, adding more milk as needed to make a fluffy spreadable frosting. After frosting the cupcakes, sprinkle with a very small pinch of cayenne pepper if desired.