Chocolate Cupcakes with a Kick

Image via Food Network

Image via Food Network

In celebration of Cinco de Mayo, this cupcake showcases the classic pairing of chocolate and chile, much like you would find in a molé sauce. It is topped with a chocolate ganache to increase the decadence. Enjoy!


  • 1 ½ cup sugar
  • ½ cup butter
  • 2 eggs
  • ½ cup cocoa powder
  • 2 tsp. New Mexico chile powder
  • 2 cup flour
  • 1 tsp. vanilla
  • 1 cup cold water
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • 2 tsp. warm water

Preheat oven to 350°. Place first five ingredients into mixer bowl. Cream until light and smooth.  Add in flour, vanilla, and cold water, and beat for 1 minute (until smooth- do not overbeat). In a small bowl, mix baking soda, baking powder, and warm water until fizzy. Add to batter and beat for 1 minute more.

Place cupcake liners in cupcake tin. Fill liners ¾ full. Bake for 20-22 minutes, until inserted toothpick comes out clean. Makes 24 cupcakes.

Chocolate Ganache

  • 4 oz. semi-sweet baking chocolate
  • ½ cup heavy whipping cream

In a microwave safe dish, melt chocolate squares, stirring frequently to avoid scorching. Whisk in heavy cream. Top cooled cupcakes.


Linda Edson has spent three decades honing her culinary skills as a mother of five.  She enjoys sharing her passion for good food with her students as a high school culinary instructor.  She draws inspiration from her family, local farmer’s markets, a vast collection of cookbooks, and a cultural heritage that includes French, Danish, and Menominee Indian.