Chocolate-Tabasco Cupcakes with Cinnamon Frosting

Chocolate-Tabasco Cupcakes with Cinnamon Frosting
Staff Writer
Chocolate-Tabasco Cupcakes with Cinnamon Frosting

Will Budiaman

Chocolate-Tabasco Cupcakes with Cinnamon Frosting

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:

534 kcal

Daily value:



  • Carbohydrate, by difference 48 g
  • Protein 6 g
  • Total lipid (fat) 38 g
  • Vitamin A, IU 59 IU
  • Vitamin A, RAE 6 µg
  • Vitamin D 1 IU
  • Vitamin E (alpha-tocopherol) 2 mg
  • Vitamin K (phylloquinone) 12 µg
  • Ash 2 g
  • Calcium, Ca 63 mg
  • Carotene, alpha 1 µg
  • Carotene, beta 12 µg
  • Cholesterol 2 mg
  • Choline, total 17 mg
  • Copper, Cu 1 mg
  • Cryptoxanthin, beta 1 µg
  • Fatty acids, total monounsaturated 13 g
  • Fatty acids, total polyunsaturated 9 g
  • Fatty acids, total saturated 11 g
  • Fatty acids, total trans 1 g
  • Fatty acids, total trans-monoenoic 1 g
  • Fiber, total dietary 5 g
  • Folate, DFE 18 µg
  • Folate, food 28 µg
  • Folate, total 28 µg
  • Glutamic acid 1 g
  • Iron, Fe 3 mg
  • Lutein + zeaxanthin 6 µg
  • Magnesium, Mg 73 mg
  • Niacin 1 mg
  • Phosphorus, P 156 mg
  • Phytosterols 10 mg
  • Potassium, K 181 mg
  • Retinol 4 µg
  • Selenium, Se 4 µg
  • Sodium, Na 201 mg
  • Starch 2 g
  • Sucrose 2 g
  • Sugars, total 21 g
  • Water 7 g
  • Zinc, Zn 2 mg
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