When I first met Cinnamon almost six years I was surprised to meet some one named Cinnamon, it’s not the most common name in the world! I remember one day we were just chatting and she invited meet me out to dinner with the girls. In doing so she told me that these women started as work friends, but then became real friends. I still can’t believe how right she was. Six years ago I moved to New York not knowing anyone and now I have so many amazing people I am fortunate to consider to true friends.
This recipe has been on my radar for awhile now, I’ve just been waiting for the perfect occasion. Since it was Cinnamon’s birthday and she & her husband have spicy personalities, this cupcake is perfect. Cinnamon and Jesus are a total blast at any event and love to dance, laugh, and eat!
As I’ve stated before, I’m a bit of a wimp when it comes to spicy food. With these cupcakes I was cautious with the cayenne, but I wanted to make sure the cupcakes had a kick. I tasted as I went and feel like I found the perfect balance. You initially taste the sweetness from the chocolate and cream cheese, but the spice starts to warm your throat just a bit!
The chocolate cake is little denser than I would like; I usually prefer a light cake versus a more pound cake-like cake. However, the light, creamy frosting balances the dense cake. This is a great cupcake for all your spicy friends!
One Year Ago – Father’s Day
Spicy Chocolate Cupcakes
Adapted from My Kitchen in the Rockies
Yield – 12 cupcakes
2 cups cake flour
1/2 cup cocoa powder
1 cup sugar
2 teaspoons baking powder
1/8 teaspoon cayenne pepper
pinch of salt
1/2 teaspoon red pepper flakes
1 teaspoon vanilla
2/3 cup vegetable oil
1 cup whole milk
- Preheat the oven to 375 ˚F and line the cupcake tins with liners
- Sift together the flour, cocoa, sugar powder, pepper, and salt onto parchment paper. Mix in the pepper flakes.
- In the bowl of a stand mixer add the vanilla, oil, eggs, and milk. Add in the dry ingredients.
- Mix on low until just combined with the paddle attachment and then mix on high for 7 minutes. Scrape the bowl as needed.
- Use a standard ice cream scoop to portion the batter. Make sure the cupcake liners are filled 3/4 of the way.
- Bake 15-18 minutes until a toothpick inserted comes out clean.
- Let cool completely on a wire rack before frosting.
8 ounces cream cheese, cold
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
2 cups powdered sugar
cinnamon sticks for garnish
- Add the cream cheese, butter, chili powder, cayenne pepper, and cinnamon to the bowl of a stand mixer with a paddle attachment. Beat on high for several minutes until light and fluffy.
- Add in the powdered sugar a 1/2 cup at a time. Beat until fluffy.
- Use a piping bag with a round tip to pipe on each cupcake.
- Garnish with half a cinnamon stick.