Photo: Chili Chocolate Cupcakes Recipe
Ingredients
- 3 cups cake flour
- 1 1/2 cups sugar
- 3/4 cup cocoa powder
- 5 tablespoons chocolate instant pudding mix
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 1/4 teaspoon ground chile powder
- 2 teaspoon ground cayenne pepper
- 1/2 teaspoon kosher salt
- 1 cup low-fat milk
- 5 whole eggs
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 5 ounces sour cream
- 4 tablespoons mayonnaise
- 1 cup semisweet chocolate chips
- Dark Chocolate Ganache, recipe follows
- Edible gold dust
- Vodka
- 24 large sugar diamond
- 120 small sugar diamonds
- Edible gold glitter
Directions
Preheat oven to 300 degrees. Prepare a cupcake pan with 24 cupcake liners.
Mix the flour, sugar, cocoa powder, pudding mix, baking powder, baking soda, chile powder, cayenne, and salt in a medium bowl. Combine the milk, eggs, oil, and vanilla extract in a 5-quart mixer with a paddle attachment on first speed. Add the sour cream and mayonnaise. Add the dry ingredients, 1 scoop at a time, allowing each scoop to be incorporated before adding the next. Once all the dry ingredients are incorporated, stop the mixer and scrape down sides and bottom. Turn the mixer up to second speed and mix well. Turn the mixer off. Add the chocolate chips and fold in by hand. Fill the cupcake liners using a 2-ounce scoop. Bake for 15 minutes. Insert a skewer into the cupcake, if it comes out clean they are ready to be removed from the oven. Let cool completely before decorating.
To assemble: Place a star tip #849 in a large piping bag. Fill with Dark Chocolate Ganache and generously frost each cupcake. Mix equal parts gold dust with vodka to make an edible gold paint. Using a small round brush, paint the edges of the ganache with the edible gold paint. Garnish by placing 1 large and 5 small sugar diamonds on top of each cupcake. Sprinkle with edible gold glitter.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Dark Chocolate Ganache:
- 2 1/2 pounds dark chocolate (recommended: Ghirardelli's)
- 1 quart heavy cream
- 1/4 pound butter, cubed
Make your own double boiler by filling a pot half way with hot water. Let the water come to a boil. Place a metal bowl over the pot, making sure that the water does not touch the bottom of the bowl. Put the chocolate in the bowl and stir to melt. When the chocolate is melted completely, remove from the heat. Scald the cream (to 180 degrees F) in a pot over medium heat. Pour the heated cream over the melted chocolate and slowly incorporate; the chocolate will appear glassy. Add the butter, in pieces, to the chocolate. Mix until all the butter has melted. Let set for 1 to 2 hours. The ganache is ready when it is a pipe-able consistency.
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By BluRibbonz
nokomis, fl
on April 22, 2012
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These came out amazing! Though I did need to cook the cupcakes for 20 minutes. Mine came out moist and delicious. Small changes: I used all purpouse flour, I used mayo made with olive oil, and I used Kraft light sour cream. Otherwise, all directions were followed. I made 24 cupcakes and they have been loved and devoured by friends and family :
By DMP1951
on June 25, 2011
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THIS WAS THE WORST RECEIPE I HAVE EVER TRIED! DRY, WAY TOO MUCH SPICE, TOOK 32 MINUTES TO BAKE INSTEAD OF THE 15 AS STATED IN THE DIRECTIONS.
I DO BELIEVE 300 DEGREES WAS INCORRECT.
IF THIS IS WHAT CASEY'S DELIVERS TO THEIR CUSTOMERS, I IMAGINE THEY WILL BE OUT OF BUSINESS SHORTLY. IF I COULD HAVE GIVEN THIS A LESSER RATING THEN POOR I WOULD HAVE. WHAT A WASTE OF INGREDIENTS.
By JimiV
on June 22, 2011
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Ugh, did I do something wrong? First thing, it's normal to add wet to dry, but in this recipe the only explanation I can think of is that they didn't know what to do with the mayonnaise/sour cream, so they reversed it . They say to mix well on 2nd speed. Is that on a 10-speed KitchenAid, or a 3-speed commercial mixer? I did 3rd on a KitchenAid. They say mix well, too vague. The batter had lumps in it, so I could have overmixed, but I didn't mix more than 30 seconds or so. Putting pudding in a mix is usually a bad thing, but despite that and the mayo/sc it was surprisingly dry. The chips didn't add anything. Oh yeah, a toothpick didn't come out clean until 23 minutes, since this was in a 300 degree oven. The cupcakes were at 210 degrees until they even solidified! Oh, and it's not nearly sweet enough! Stick to other recipes.
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