Chocolate-Tabasco Cupcakes with Cinnamon Frosting

Chocolate-Tabasco Cupcakes with Cinnamon Frosting
Will Budiaman


For the frosting

  • 2 Cups  unsalted butter, softened
  • 1 Cup  confectioners' sugar
  • 2 Tablespoons  heavy cream
  • 2 Teaspoons  cinnamon

For the cupcakes

  • 12 Ounces  semisweet chocolate chips
  • 6 Tablespoons  unsalted butter, softened, plus more for the muffin pan
  • 1/3 Cup  brown sugar
  • eggs, at room temperature
  • 3 Teaspoons  Tabasco
  • 1/3 Cup  all-purpose flour
  • 1 Teaspoon  salt
  • 1 Teaspoon  baking powder

For a fun little prank, give these cupcakes to the spice-shy and tell them it's a chocolate cupcake. Then, sit back and watch the fireworks fly.

In truth, however, these cupcakes aren't that spicy. The Tabasco adds a pleasant background heat that complements the chocolate nicely. Serve with a shot of whiskey for a good time.

See all chocolate recipes.

Click here to see Cupcakes Galore.


For the frosting

In a medium-sized mixing bowl, cream the butter using an electric mixer on medium speed until smooth. Reduce the mixer speed to low and slowly incorporate the sugar, scraping down the sides of the bowl with a spatula frequently. Add the heavy cream as you incorporate the sugar to keep the mixture from getting dry. Mix in the cinnamon and set aside.

For the cupcakes

Preheat the oven to 325 degrees.

Set up a double-boiler: Bring a pot of water to a simmer over medium-low heat and place a bowl snugly over the top, making sure the bottom does not touch the water. Add the chocolate and melt, stirring occasionally with a spatula.

Meanwhile, cream the butter and sugar together until smooth using an electric mixer on medium speed, about 3 minutes. Add the melted chocolate and beat on medium speed until incorporated. Add the eggs one by one, making sure to mix well each time. Mix in the Tabasco.

Whisk together the flour, salt, and baking powder. Gradually add the flour mixture to the wet mixture, mixing on low speed until just incorporated. Grease a cupcake pan with butter and fill 2/3 full with the mixture. Bake in the oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Remove from the oven and cool on a wire rack. Once cool, turn over and give a light whack to the back of the pan (it may take several whacks) to loosen the cupcakes. Turn the cupcakes over.

Snip off a small corner of a pastry bag or plastic sandwich bag and insert a star pastry tip. Using a spatula, transfer the frosting into the bag and twist to form an ice cream cone shape until all air bubbles have been squeezed out. Hold the tip of the bag in one hand and the top of the bag in the other. Squeeze from the top like a tube of toothpaste and pipe the frosting onto the cupcakes in the desired pattern.


Calories per serving:

554 calories

Dietary restrictions:

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

Daily value:



  • Fat 561g 862%
  • Carbs 446g 149%
  • Saturated 347g 1,737%
  • Fiber 24g 96%
  • Trans 18g
  • Sugars 374g
  • Monounsaturated 154g
  • Polyunsaturated 22g
  • Protein 37g 74%
  • Cholesterol 1,572mg 524%
  • Sodium 3,052mg 127%
  • Calcium 776mg 78%
  • Magnesium 439mg 110%
  • Potassium 1,717mg 49%
  • Iron 16mg 90%
  • Zinc 8mg 52%
  • Phosphorus 1,306mg 187%
  • Vitamin A 3,984µg 443%
  • Vitamin C 1mg 2%
  • Thiamin (B1) 1mg 40%
  • Riboflavin (B2) 1mg 72%
  • Niacin (B3) 4mg 22%
  • Vitamin B6 0mg 20%
  • Folic Acid (B9) 186µg 47%
  • Vitamin B12 2µg 31%
  • Vitamin D 10µg 3%
  • Vitamin E 15mg 75%
  • Vitamin K 60µg 75%
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