Believe me, I can’t believe I would make this kind of cupcake either. But the “Thai” in me loves spicy food, and think that spicy dessert is a good idea.
I used CHUAO spicy maya chocolate bar for the frosting. As it turned out, the cupcake did not taste spicy as I would have thought. I definitely felt a pleasant aftertaste, but not at all too weird that you needed to be scared of. CHUAO chocolate made this cupcake so yummy, chocolatey, and a little spicy for all daredevils (or not) out there.
I sprinkled the frosting with cinnamon and topped with a tiny piece of chili on each cupcake. The end… It is time to eat.
- 2+1/2 cups all purpose flour
- 1+1/4 cups Dutch-process cocoa powder
- 2+1/2 cups sugar
- 2+1/2 teaspoons baking soda
- 1+1/4 teaspoons baking powder
- 1+1/4 teaspoons salt
- 2 large whole eggs, plus 1 large egg yolk
- 1+1/4 cups milk
- 1/2 cup plus 2 tablespoons vegetable oil
- 1+1/4 teaspoons pure vanilla extract
- 1+1/4 cups warm water
Preheat the oven to 350 ํF. Line a standard muffin tin with paper liners. Into the bowl of an electric mixer, sift together flour, cocoa, sugar, baking soda, baking powder, and salt . Whisk together thoroughly until well-combined.
Attach bowl to mixer fitted with the paddle attachment, add the eggs and yolk, the milk, oil, vanilla, and warm water. Beat on low speed until smooth and combined, about 3 minutes; scrape down the sides of the bowl as needed.
Spoon approximately 2 tablespoons batter into each lined cup. Bake, rotating tin halfway through, until a cake tester inserted in centers comes out clean, about 18-22 minutes.
- 2/3 cup plus 2 tablespoons sugar
- 1/4 cup water
- 1 tablespoon light agave nectar
- 3 cold large egg whites
- 1/4 teaspoon cream of tartar
- 1 + 1/4 cups unsalted butter, at room temperature
- 8 oz. CHUAO spicy maya chocolate bars, melted and cooled
In a small, heavy-bottomed saucepan, combine ONLY 2/3 cup sugar, water and agave nectar. Clip a candy thermometer onto the pan, making sure the stem is submerged in liquid. Partially cover and place over low heat until sugar dissolves, about 5 minutes. Stir occasionally with a wooden spoon.
Raise the heat to high and let the syrup bubble vigorously, without stirring, until it is smooth and thick and registers
240 ํF (116 ํC) on the thermometer, about 5 minutes. Using a damp pastry brush, wipe down any sugar crystals that form on the pan sides. Remove from the heat.
Right away, fit a mixer with the whip attachment and beat the egg whites with the cream of tartar and the remaining 2 tablespoons sugar on medium speed until foamy, about 1 minute. Increase the speed to medium-high and continue beating until the peaks of the whites are slightly bent (soft peaks), about 2-3 minutes.
Reduce the mixer speed to low. Slowly pour the hot syrup in a thin stream into the egg whites. When all the syrup has been added, increase the mixer speed to medium-low and beat continuously for 5 minutes.
Add melted chocolate. Increase the mixer speed to medium-high and add butter, 2 tablespoons at a time, beating until each portion is incorporated before adding the next one. Scrape it down the sides of the bowl as needed. When done, the buttercream should be soft enough to spread, but not so soft that it pours.