Chocolate Chili Firecracker Cupcakes
Dark chocolate cupcakes with a warm chili kick and rich ganache frosting.
Ingredients
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp chili powder
- ¼ tsp cayenne pepper
- ½ cup butter
- 1 cup sugar
- 2 eggs
- ½ cup buttermilk
- For ganache: 6 oz dark chocolate, ½ cup cream, pinch of cayenne
- Chili chocolate shards for garnish
Instructions
Preheat oven to 350°F (175°C).
Mix flour, cocoa, baking powder, baking soda, salt, cinnamon, chili powder, and cayenne.
Cream butter and sugar, add eggs, then fold in dry ingredients alternately with buttermilk.
Bake 20 minutes, cool, frost with chili-infused ganache, garnish with chocolate shards.
Pro Tips
- • Adjust chili to taste for heat level
- • Use high-quality dark chocolate for ganache
- • Serve at room temperature for best flavor
Delicious Variations
- • Add orange zest for a citrus-spice combo
- • Top with candied jalapeño slices for presentation
- • Fill with chocolate-chili truffle
Perfect Pairings
Recipe Details
Timing
Nutrition (per cupcake)
When to Enjoy
Perfect for dinner parties or Valentine’s Day with a twist.
Recipe Highlights
Final Thoughts
A cupcake that’s as exciting as it is indulgent.
Frequently Asked Questions
Will they be too spicy?
The heat is gentle, more of a warm finish than a burn. Adjust cayenne for preference.
Can kids eat these?
If you reduce the chili, they can be enjoyed by those with milder taste buds.
How do I make chili chocolate shards?
Melt chocolate, stir in chili powder, spread thin, chill, then break into shards.
Can I use milk chocolate?
Dark chocolate is better for balancing spice, but milk chocolate works for a sweeter version.
Can I freeze them?
Yes, but do so without ganache for best results.