Some Like It Hot And Chocolate Cheesecake Cupcake
Serves: 2
Gabriella Kub
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
56
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Granulated Sugar2 tbsps
Cocoa1 tsp
Baking Soda1 tsp
Vanilla1 tsp
Salt1 cup
All-Purpose Flour1 cup
Mayonnaise1
Egg30 g
Dark Chocolate1 tsp
Ancho Chile (powder)1 tsp
Cayenne Pepper1 tsp
Cinnamon1.5 cups
Sugar (confectioners')1 tsp
Vanilla ExtractDirections:
1
Preheat the oven to 350 degrees F
2
Line mini cupcake pans with paper liners (for a total of 36 mini cupcakes)
3
For the chocolate mayonnaise cake: Mix the sugar and cocoa in a medium bowl
4
In a small bowl, combine the baking soda and 1/2 cup cold water
5
Add the baking soda mixture to the sugar mixture, and then mix in the vanilla and salt
6
Add the flour and mix to combine
7
Fold in the mayonnaise
8
For the dark chocolate chile cheesecake: Mix together the cream cheese, sugar, vanilla and egg in a stand mixer with the whisk attachment until fluffy and smooth, about 3 minutes
9
Using a double boiler, melt the dark chocolate
10
Mix the chocolate into the cheesecake batter, and then mix in the ancho and cayenne
11
Layer the cupcake liners with the chocolate mayonnaise cake batter first
12
Then add a layer of the dark chocolate chile cheesecake batter
13
Fill the liners with both batters about three-quarters full because the cupcakes will rise
14
(Depending on your layering technique, you may have more of one batter than the other
15
You can always make straight cupcakes or cheesecakes with the extra batter
16
) Bake about 18 minutes
17
Set aside to cool completely
18
For the chile cream buttercream frosting: In a medium bowl, sift together the ancho, cinnamon and cayenne with the confectioners' sugar
19
Cream together the cream cheese and butter in a stand mixer on medium speed
20
Add the ancho mixture and vanilla and mix until smooth
21
Put the frosting in a piping bag and frost the cooled cupcakes generously