Chocolate Aztec Cupcakes

  • Level: Easy
  • Total: 2 hr 10 min (includes cooling time)
  • Active: 30 min
  • Yield: 12 cupcakes
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Ingredients

6 tablespoons unsalted butter, cut into pieces

1/2 cup unsweetened Dutch-processed cocoa

1/3 cup freshly brewed coffee

1 cup all-purpose flour

1 cup packed light brown sugar

1 teaspoon ground cinnamon

3/4 teaspoon ground ancho chile powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1/4 teaspoon ground cayenne

1/3 cup sour cream

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

Bittersweet Glaze:

1 tablespoons unsalted butter, cut into small pieces

2 ounces chopped bittersweet chocolate

1 teaspoon honey

Large pinch ancho chile powder

Pinch kosher salt 

Whole dried chiles and edible gold dragees, for garnish, optional

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely.
  6. 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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