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.

Ingredients

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

Directions

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.

Nutritional Facts

Total Fat
38g
54%
Sugar
21g
23%
Saturated Fat
11g
46%
Cholesterol
3mg
1%
Carbohydrate, by difference
48g
37%
Protein
6g
13%
Vitamin A, RAE
6µg
1%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
63mg
6%
Choline, total
17mg
4%
Copper, Cu
1mg
0%
Fiber, total dietary
5g
20%
Folate, total
29µg
7%
Iron, Fe
3mg
17%
Magnesium, Mg
73mg
23%
Niacin
1mg
7%
Phosphorus, P
156mg
22%
Selenium, Se
4µg
7%
Sodium, Na
199mg
13%
Water
7g
0%
Zinc, Zn
2mg
25%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.