Hi friends, it’s been a hot minute. Another week off last week due to travel and work but the end of the tunnel is officially in sight and I’m back in cupcake and champagne action.
This cupcake has been on the books for a couple of weeks and I went totally rogue on the recipe. The inspiration was actually one of my favorite snacks– the Dark Chocolate Chili bar from KIND Healthy Snacks. I love dark chocolate and I love all things spicy so it seemed like a match made in heaven. Recipe as follows (makes 12 cupcakes)-
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup chili powder
- 1 cup dark chocolate (60% cacao) bites (Ghiradelli is my favorite)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 3 eggs
- 1 cup low-fat milk
- 1 cup butter
Mix dry ingredients, mix wet ingredients, combine and bake for 19 minutes. Look at these beautiful bad boys-
I was nervous about the dark chocolate bites (past experiences have sometimes ended poorly when I use large quantities of ingredients that thin the batter), so I over compensated with flour.
I mixed together a buttercream frosting (didn’t want to distract from the zing-y flavors of cinnamon and chili) and garnished with my muse, the KIND Dark Chocolate Chili bar.
My cupcakes’ companion this week was a unique Rosé from La Jara Organic. It’s a frizzante, its carbonation is achieved through a second fermantation in the autoclave. Made with a combination of organic Glera and Raboso grapes, it’s bright pink– a big drawing factor for me 🙂 — and has a faint raspberry flavor. It’s nice and light, would also work really well with Sushi or Thai food.
I was almost unable to enjoy it, due to a battle with its unique cork, but it was worth the struggle. Raspberry complimented both the cinamon and chili very nicely.
Hope everyone has a wonderful week!