Chocolate Aztec Cupcakes
Serves: 4
Santiago Howell
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
52
Sourness
40
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
1 cup
Brewed Coffee (freshly)1 cup
All-Purpose Flour1 tsp
Ground Cinnamon1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt (fine)1 tsp
Cayenne (ground)1 cup
Sour Cream2 large
Egg (at room temperature)1 tsp
Pure Vanilla Extract1 tsp
Honey1 pinch
Kosher SaltDirections:
1
For the cupcakes: Preheat the oven to 350 degrees F and position a rack in the middle of the oven
2
Line one 12-cup standard muffin tin with cupcake liners
3
Combine the butter, cocoa, coffee and 1/3 cup water in a microwave-safe bowl, cover with plastic wrap and microwave on high until the butter melts, about 1 minute
4
Whisk to combine
5
Meanwhile, whisk the flour, light brown sugar, cinnamon, ancho powder, baking powder, baking soda, salt and cayenne in a large bowl
6
Beat the sour cream with the eggs and vanilla in a small bowl
7
Whisk the hot cocoa mixture into the dry ingredients
8
Stir in the sour cream mixture just to combine; don't overmix
9
Fill each cupcake liner about two-thirds of the way full with batter
10
Bake until a toothpick inserted in the center of the cake comes out clean, 18 to 20 minutes
11
Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin
12
Cool on the rack completely
13
For the glaze: Combine the butter, chocolate, honey, ancho powder and salt in a small microwave-safe bowl and cover with plastic wrap
14
Microwave on high until the butter and most of the chocolate is melted, about 1 minute
15
Whisk until smooth and let sit to cool, 15 to 20 minutes
16
Dip the top of each cupcake in the glaze
17
Garnish with chiles and dragees if desired