Recipe courtesy of Food Network Kitchen
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Chocolate Aztec Cupcakes
Total:
2 hr 10 min
(includes cooling time)
Active:
30 min
Yield:
12 cupcakes
Level:
Easy
Total:
2 hr 10 min
(includes cooling time)
Active:
30 min
Yield:
12 cupcakes
Level:
Easy

Ingredients

Directions

For the cupcakes: Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin with cupcake liners.

Combine the butter, cocoa, coffee and 1/3 cup water in a microwave-safe bowl, cover with plastic wrap and microwave on high until the butter melts, about 1 minute. Whisk to combine.

Meanwhile, whisk the flour, light brown sugar, cinnamon, ancho powder, baking powder, baking soda, salt and cayenne in a large bowl. Beat the sour cream with the eggs and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; don't overmix.

Fill each cupcake liner about two-thirds of the way full with batter. Bake until a toothpick inserted in the center of the cake comes out clean, 18 to 20 minutes.

Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely.

For the glaze: Combine the butter, chocolate, honey, ancho powder and salt in a small microwave-safe bowl and cover with plastic wrap. Microwave on high until the butter and most of the chocolate is melted, about 1 minute. Whisk until smooth and let sit to cool, 15 to 20 minutes. Dip the top of each cupcake in the glaze. Garnish with chiles and dragees if desired.

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