Chocolate Chili Cupcakes with a Chocolate Bourbon Glaze Recipe

Chili cupcakes
Allison Beck

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

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.

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.

Nutrition

Calories per serving:

268 calories

Dietary restrictions:

Low Sodium Low Potassium, Kidney Friendly, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:

13%

Servings:

36
  • Fat 455g 699%
  • Carbs 1,307g 436%
  • Saturated 274g 1,370%
  • Fiber 49g 195%
  • Trans 13g
  • Sugars 973g
  • Monounsaturated 124g
  • Polyunsaturated 23g
  • Protein 96g 192%
  • Cholesterol 1,808mg 603%
  • Sodium 3,874mg 161%
  • Calcium 1,387mg 139%
  • Magnesium 715mg 179%
  • Potassium 3,538mg 101%
  • Iron 28mg 156%
  • Zinc 15mg 99%
  • Phosphorus 2,456mg 351%
  • Vitamin A 3,802µg 422%
  • Vitamin C 3mg 5%
  • Thiamin (B1) 1mg 55%
  • Riboflavin (B2) 2mg 143%
  • Niacin (B3) 10mg 48%
  • Vitamin B6 1mg 64%
  • Folic Acid (B9) 275µg 69%
  • Vitamin B12 4µg 59%
  • Vitamin D 12µg 3%
  • Vitamin E 19mg 97%
  • Vitamin K 62µg 77%
See detailed nutritional info Have a question about nutritional data? Let us know.
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