Iron Cupcake Earth: Chili
Chili chocolate ganache-filled chocolate cupcakes, layered with shiny chili chocolate glaze, frosted with peanut butter frosting and dusted with cayenne pepper.
  • Cupcakes:
  • 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)
  1. For the cupcakes: Preheat oven to 375, then turn it down to 350 just prior to baking.
  2. 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.
  3. In a separate bowl, combine the dry ingredients and whisk them to incorporate them.
  4. 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.
  5. Fill cupcake liners ⅔’s of the way full.
  6. Bake for about 20-22 minutes. Do not overbake! Allow to cool, then frost.
  7. For the ganache: Heat cream and butter over medium heat until butter is melted and cream bubbles around saucepan edge.
  8. Place peppers and chopped chocolate in a medium sized bowl, pour heated cream and butter over the chocolate.
  9. Let the mixture sit for about 30 seconds then start whisking it until smooth.
  10. Set aside mixture and stir occasionally with a wooden spoon, until it cools enough to use.
  11. 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.
Recipe by sweetest kitchen at