Chocolate and chili – who would have thought??  It’s an amazing combination.  The key is to keep the chili flavor “subtle”.  My recipe includes just a hint of chili.  When I served these at a Valentine’s Day party at DaBaffone restaurant, the guests were intrigued by the flavor!  It’s totally unexpected.  The chili doesn’t hit you until you swallow that first bite!  Then it becomes quite the conversation piece!

Here is the recipe!

Chocolate Chili Cupcakes

Combine:
3 oz bittersweet chocolate, chopped fine
1/3 c cocoa powder
1 c hot coffee
Whisk until smooth.  Cool completely.

Sift together in a separate bowl:
1 c all-purpose flour
1 c sugar
1 tsp salt
1 tsp baking soda

Mix together:
2 large eggs
6 Tbsp vegetable oil
2 tsp white vinegar
1 tsp vanilla
Add to cooled chocolate mixture.  Mix until smooth.
Add flour mixture and mix until smooth.

Add 1/4 tsp chipotle pepper, 1/8 tsp cayenne pepper, 1/4 tsp ancho chili powder.

Divide batter evenly into cupcake pans lined with paper liners.  Use a cupcake scoop to fill cups 3/4 full.
Bake at 350 for about 16 min.  A toothpick inserted in center should come out clean.  Cool completely before frosting.

Cinnamon Chili Frosting

1 stick room temp. butter – unsalted.
1 – 8 oz. pkg cream cheese, room temp

Blend with paddle attachment in a stand mixer.
Add:
4 c powdered sugar, 1 cup at a time.
Mix til very smooth.
Add:  1/2 tsp cinnamon, 1/2 tsp chili powder, 1/4 tsp chipotle pepper, and 1 tsp vanilla.

Makes 15 regular size cupcakes.  Recipe can be doubled.