Chocolate Chili Cupcakes with a Chocolate Bourbon Glaze Recipe


Nutrition

Cal/Serving: 268
Daily Value: 13%
Servings: 36

Low-Sodium
Kidney-Friendly, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat13g19%
Saturated8g38%
Trans0g0%
Carbs36g12%
Fiber1g5%
Sugars27g0%
Protein3g5%
Cholesterol50mg17%
Sodium104mg4%
Calcium39mg4%
Magnesium20mg5%
Potassium98mg3%
Iron1mg4%
Zinc0mg3%
Phosphorus68mg10%
Vitamin A486IU10%
Vitamin C0mg0%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg4%
Niacin (B3)0mg1%
Vitamin B60mg2%
Folic Acid (B9)8µg2%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E1mg3%
Vitamin K2µg2%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Chili cupcakes
Allison Beck

These go well with chili, as the hint of spice in the cake is mellowed nicely by the sweet bourbon glaze. These are also simple in appearance, so they are a perfect palette for decorating with piped frostings and other decorations.

4.142855
Ratings14

INGREDIENTS

For the cupcakes:

2 3/4 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons chili powder, preferably high grade, like Mexican

1 cup granulated sugar

1 cup light brown sugar

1 cup unsalted butter, room temperature

6 ounces semi-sweet chocolate, melted and cooled to room temperature

4 extra-large eggs, room temperature

2 tablespoons vanilla extract

1 cup sour cream

1 cup water

For the glaze:

3/4 cup unsalted butter

3/4 cup unsweetened cocoa powder

1/4 cup skim milk

2 tablespoons white vinegar

1 pound confectioners’ sugar

1/4 cup bourbon

1/4 cup vanilla extract

DIRECTIONS

For the cupcakes:

Preheat oven to 325 degrees.  Line 36 muffin tins with cupcake liners and set aside.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and chili powder, and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together the sugar and butter until light and fluffy, about 3 minutes. Add chocolate and beat on medium speed until well combined, about 2 minutes. Add eggs, 1 at a time, mixing well after each addition. Add sour cream and vanilla and mix until well combined, about 2 minutes.

With the mixer on low speed, add the flour mixture and water in three parts, alternating between the two, and beginning and ending with the flour mixture. Beat until just combined, about 2 minutes.

Fill prepared muffin cups 3/4ths full with batter. Transfer to the oven and bake for 20 minutes, or until a toothpick inserted  into the center of a cupcake comes out clean. Rotate the cupcake pans halfway through for even baking. Let cool completely before frosting.

For the glaze:

In a heavy-bottomed saucepan, over medium-low heat, combine the butter and cocoa powder and let them melt slowly, making sure not to burn the chocolate.

Whisk together the milk and vinegar and add to the butter/cocoa mix. Add the confectioners’ sugar, a little at a time, whisking as you go. Stir in the bourbon and the vanilla. Remove from the heat and allow to cool. The icing should harden a bit. When it is spreadable, ice the cupcakes.

Recipe Details

Makes 36 cupcakes.

Servings: 36

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1 Comments

tdm-35-icon.png

Is that really 1/4 cup vanilla extract, in addition to the Bourbon? Seems like a whole lot of vanilla.

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