The Cayenne and Serrano Chili peppers are adjustable ingredients, so add them to taste. Recipe adapted from the cupcakeryblog.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 4 large eggs, at room temperature
- 6 ounces unsweetened chocolate, melted
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 9 tablespoons Cayenne pepper, to taste
- 1-2 tablespoons Serrano chili peppers, pureed, to taste
Preheat oven to 350 degrees. Line cupcake pan with cupcake papers. Set aside.
In a small bowl, sift together the flour and baking soda. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
Add the sugars and beat until fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition.
Add the chocolate, mixing until well incorporated. Then add the cinnamon, Cayenne pepper and Serrano pepper puree.
Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth.
Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
Bake for 15-17 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the pan for 15 minutes. Remove from the pan and cool completely on a wire rack before icing. Makes 12.