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.
- 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 - Recipes
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.