Heat up dessert with Spicy Chocolate Cupcakes! These homemade chocolate cupcakes get their kick from cayenne pepper and are topped with a Spicy Chocolate Frosting for cupcakes. This small batch cupcake packs a surprising amount of heat without annihilating your tastebuds. A nod to Mexican Hot Chocolate, this chocolate cupcake recipe is perfect for anyone who loves a sweet and spicy together.
Make the Cupcakes
2 Preheat the oven to 350°F. Place six cupcake liners (or three large cupcake liners) in a cupcake pan, and spray lightly with baking spray. Set aside.
3 In a large bowl, beat the egg with a hand mixer until frothy. Add the granulated sugar, and beat until the mixture is combined.
4 Measure in the coconut oil, chocolate and vanilla extract. Beat until all the wet ingredients are combined.
5 Add the flour, baking powder, cocoa powder and salt to the wet ingredients. Whisk until the ingredients are smooth.
6 Measure the batter into the prepared cupcake liners.
7 If baking regular sized cupcakes, bake for 15-20 minutes, or until an inserted toothpick comes out clean. If baking large cupcakes, bake for 25-30 minutes, or until an inserted toothpick comes out clean.
8 Allow 30 minutes to cool before icing.
Make the Icing
11 In a medium-sized glass bowl, whisk together the powdered sugar, cocoa powder and cayenne. Add the water, and mix until well combined and nearly stiff.
Ice the cupcakes, then enjoy!
