Spiced Black Pepper Cupcakes
Serves: 2
Floy Nolan
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
44
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Water (boiling)1 cup
Unsweetened Applesauce1 cup
Sour Cream1 cup
Vegetable Oil1 tbsp
Vanilla Extract3 large
Egg1.25 cups
Brownie Mix3 cup
All-Purpose Flour1 cup
Granulated Sugar1 cup
Cocoa Powder1 cup
Chocolate Pudding Mix1.5 tsps
Cinnamon1 tbsp
Baking Powder1 tsp
Kosher Salt1 cup
Heavy Cream1 cup
Sugar (confectioners')Directions:
1
For the spiced black pepper cupcakes: Preheat the oven to 350 degrees F
2
Line a standard muffin tin with paper liners
3
Place the chocolate and water in a bowl
4
Let sit for 1 minute
5
Stir the chocolate mixture until smooth
6
Add the applesauce, sour cream, oil, vanilla and eggs
7
Beat until smooth, about 2 minutes
8
Add the brownie mix, flour, granulated sugar, cocoa, pudding mix, pepper, cinnamon, baking powder and salt to the chocolate mixture
9
Mix until combined
10
Scoop the batter into the muffin tin, filling each cup three-quarters full
11
Bake until done, 21 to 23 minutes
12
For the icing: Whisk the heavy cream until stiff peaks form (be careful not to over beat, or the cream will be grainy)
13
In another bowl, whisk together the mascarpone and confectioners' sugar until smooth
14
Gently fold the whipped cream into the mascarpone mixture until combined
15
Frost the cupcakes with the icing