Chili Chocolate Cupcakes

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 4 ounces unsweetened chocolate, chopped
• 1/4 cup unsweetened cocoa powder
• 1 1/4 cups water
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 teaspoon ground dried chile pequins
• 1 cup butter, softened (2 sticks)
• 1 1/2 cups dark brown sugar
• 3 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla

Recipe

• 1 boil water in a kettle then measure out 1-1/4 cup.
• 2 combine chopped chocolate and cocoa powder in a medium sized bowl, add boiling water, whisk until smooth, set aside.
• 3 sift flours, baking soda, and salt into a bowl. add the ground pepper, set aside.
• 4 in a standing mixer, beat butter until creamy.
• 5 add the brown sugar and beat until fluffy, about 3 minutes.
• 6 at medium speed, add eggs one at a time, beat well between each.
• 7 add sour cream and vanilla and beat until combined.
• 8 add about a third of the flour mixture, beat briefly until combined.
• 9 add about half of the chocolate mixture, beat briefly until combined.
• 10 repeat, adding flour, chocolate, then flour. beat until just combined. scrape down bowl if needed.
• 11 fill cupcake papers about 3/4s full. bake at 350 degree oven for 22-25 minutes or until cake tester comes out clean.