Sweet and Spicy Chocolate Cake
Serves 635 mins prep45 mins cook
Heat up April Fool's Day with these Sweet and Spicy Chocolate Cupcakes! Chocolate cupcakes are spiced up with a cayenne pepper, then topped with a Spicy Chocolate Frosting for the final spicy touch. These dense, dairy-free cupcakes pack a surprising, delightful amount of heat without completely annihilating your tastebuds. A nod to traditional Mayan Hot Chocolate, which calls for chili powder, this dessert is perfect for anyone who loves a sweet and spicy flavor combination.
0 servings
What you need
cup granulated sugar
tbsp coconut oil
tbsp dark chocolate chips
tsp vanilla extract
cup unbleached flour
tbsp unsweetened cocoa
tsp baking powder
tsp cayenne
cup powdered sugar
tbsp water
Instructions
Make the Cupcakes 1 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. 2 In a large bowl, beat the egg whites with a hand mixer until frothy. Add the granulated sugar, and beat until the mixture is combined. 3 Measure in the coconut oil, chocolate and vanilla extract. Beat until all the wet ingredients are combined. 4 Add the flour, baking powder, cocoa powder and salt to the wet ingredients. Whisk until the ingredients are smooth. 5 Measure the batter into the prepared cupcake liners. 6 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. 7 Allow 30 minutes to cool before icing. Make the Icing 1 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!View original recipe
