These spicy chocolate cupcakes deliver a burst of flavor with the addition of Fireball whisky. Enjoy Cinnamon chocolate cupcakes filled and topped with a luscious Fireball white chocolate ganache frosting.
Chili Chocolate Cupcakes
Spicy chili chocolate cupcakes topped with Chile Ancho white chocolate ganache
Equipment
- Mixer
Ingredients
Cupcakes
- 1 cup Sugar
- ¾ cup Flour
- ⅓ cup Cocoa powder
- ¾ tsp Baking powder
- ¾ tsp Baking soda
- ½ tsp Salt
- 1 Egg
- ½ cup Milk
- ¼ cup Vegetable oil
- 1 tsp Vanilla extra
- ¼ tsp Chili powder or Cayenne pepper
- ½ cup Boiling water
White Chocolate Ganache:
- 1 cup White chocolate chips
- ⅓ cup Heavy cream
- 2 tbsp Ancho Reyes Chile ancho liqueur
Instructions
For the cupcakes:
- Preheat oven to 350 degrees. prepare cupcake pan with liners
- In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, chili powder and salt
- Add eggs, milk, oil, vanilla, liqueur and beat on medium speed for 2 minutes
- Stir in boiling water
- Fill cupcake cups 2/3 batter
- Bake 22-25 minutes
- Cool completely
For the Frosting:
- In a medium bowl, add the white chocolate chips
- In a small saucepan on low heat, bring the heavy cream to a simmer
- Remove from heat and pour cream over chocolate chips
- Add Ancho Chile Liqueur
- Let stand for 5 minutes
- Using a spatula gently stir ganache until incorporated and chocolate is smooth and shiny
- Set aside to cool for 2 hours
- Whip ganache on medium high until light and fluffy
- Frost cupcakes
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