Description
Deliciously unique Triple Chocolate Chili Cupcakes that combine rich chocolate flavors with a spicy kick.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon cayenne pepper (adjust for spice preference)
- 1 cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- ½ cup dark chocolate chunks
- ½ cup milk chocolate chunks
Instructions
- Preheat your oven to 350°F (175°C) and line a standard cupcake pan with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, and cayenne pepper until well combined.
- In another bowl, mix the milk, vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Fold in the semi-sweet chocolate chips, dark chocolate chunks, and milk chocolate chunks until evenly distributed.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a richer flavor, consider adding a pinch of espresso powder to the dry ingredients.
- For a fun twist, top the cooled cupcakes with a chili-infused chocolate ganache or a dollop of whipped cream mixed with a hint of cinnamon.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg