Spicy Chocolate Cupcakes filled with Nutella Chili Chocolate Ganache and Chili Cream Cheese Frosting
INGREDIENTS
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For the cupcakes:
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2 cups sifted cake flour
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1/2 cup unsweetened cocoa powder
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1/2 teaspoon ground red pepper flakes (add more if you like it spicier)
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1 cup sugar
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2 teaspoons baking powder
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1 teaspoon vanilla
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2/3 cup vegetable oil
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2 large eggs
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1 cup milk
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For the ganache:
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6 ounces (170 g) good dark chocolate, chopped
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1/2 cup (146 g) Nutella
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3 Tablspoons (43 g) unsalted butter
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2/3 cup (158 ml) heavy cream
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1 teaspoon ancho chili powder
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For the frosting:
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1 teaspoon ancho chili powder
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1/8 teaspoon cayenne pepper
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1/2 teaspoon ground cinnamon
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2 cups confectioners’ sugar (original recipe calls for 4 cups)
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1 package, 8 ounces (228 g) cream cheese, at room temp.
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8 Tablespoons (114 g) unsalted butter, softened
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1/2 teaspoon (2.5 ml) vanilla extract, clear
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cinnamon sticks for decoration
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