Mayan Chocolate Cupcakes (with recipe)
February 18th 2007 made Explore #405.
Bittersweet fudgey chocolate cupcakes with a double dose of cinnamon and three types of chiles, topped with spiced chocolate whipped cream and hand-molded spicy choclate hearts.
Author Notes: Any kind of cinnamon and ancho powders are acceptable, but in the spirit of keeping with the Mayan theme of the recipe, Mexican-originated types are preferrable. If you can't find Vosges chocolates, any bar with cinnamon and chiles added to it will do. Choxie is another good brand to use for this recipe and can be readily found at Target. In a pinch you could use a normal chocolate bar but the spices and high cacao content of these bars help to add a huge depth of flavor to the cupcakes.
* Silicone cupcake tins are preferrable for this recipe... the batter tends to stick to papers when baked in them. Cupcakes can be placed in papers after baking and decorated as usual.
** If using patterned cupcake papers, bake the cupcakes in plain papers beforehand or double up on papers... the batter will bleed through the colors and dim them.
2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 teaspoons ancho chile powder
2 cups sugar
1/2 cup heavy cream
1/2 teaspoon white vinegar
1 teaspoon vanilla extract
1/2 cup canola or veggie oil
1 cup water, divided
2 tablespoons coffee granules
1 stick butter
1 Vosges Red Fire chocolate bar
3 tablespoons unsweetened cocoa powder
1/3 cup cinnamon chips
1/3 cup semisweet chocolate chips
Dissolve or brew coffee granules in 1/2 cup of the water and let cool.
Chop chocolate bar into small pieces and heat with butter over double boiler or in microwave at 30-second-intervals just until melted and combined. Once melted, stir in cocoa powder, whisking out any lumps. Let cool.
Sift together flour, baking soda, cinnamon, and ancho powder in large bowl. In medium bowl, lightly whisk together sugar, eggs, heavy cream, vinegar, vanilla, oil, and remaining 1/2 cup water. Add wet mixture into dry mixture, and stir in melted chocolate mixture, just until combined. Fold in cinnamon chips and chocolate chips.
Fill cupcake or muffin tins no more than 2/3 of the way with batter. Bake at 350 degrees F for about 20 minutes or until toothpick inserted comes out clean. Batter will fall somewhat during baking, leaving a small concave area in the top of cupcakes for frosting or topping. Let cool completely before decorating.
Mayan Chocolate Frosting:
1 pint heavy cream
1/2 teaspoon cinnamon
1/4 teaspoon ancho chile powder
1/2 cup semisweet chocolate, melted and cooled
3 tablespoons sugar
Combine all ingredients and beat by hand or with a hand mixer on medium speed until light and fluffy and frosting will hold its shape once piped.
Keep frosted cupcakes in airtight container in refridgerator.