Chocolate Chili Cupcakes

I was inspired by the show cupcake wars - frankly i'm a little addicted to shows that are about baking!  I have a dream to have a little bakery as part of a bed and breakfast some day!  Well during one show in particular, the cupcake wars, they are often times thrown a curve ball and having to incorporate an typically not included ingredient you might find in cupcakes.  After seeing more chocolate bars that have chili in them.  A friend of mine loves these but can't ever seem to get enough heat from them.  So I set out to make a chili chocolate cupcake that might do it justice... I think i have come close!  Give it a try and see what you think!

Chocolate Chili Cupcakes

1 1/4 cups all-purpose flour

1/2 cup cocoa, sifted

1/2 cup chocolate chips

1 ¼ teaspoon red cayenne pepper

½ tsp chili pepper

3/4 teaspoon baking soda

1/4 teaspoon salt

1 cup sugar

1/3 cup + 2 tablespoons vegetable oil

1 egg

3/4 cup buttermilk

Preheat oven to 350°F .

Line a 12-cup muffin pan with paper liners.

In a large bowl, combine flour, cocoa, chocolate chips, baking soda, salt, and cayenne pepper.

In another bowl, combine oil, sugar, egg, buttermilk and vanilla.

Add liquid ingredients to dry ingredients and mix gently.

Pour the batter among muffin cups.

Bake approximately 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Cool on rack 10 minutes before removing from pan.

Chocolate Frosting/Icing

1 1/2 cups confectioners’ sugar, sifted (you may need more to get desired consistency)

1/2 cup unsweetened cocoa, sifted

2 teaspoons pure vanilla extract

heavy whipping cream – to get desired consistency

With a electric mix, beat butter at medium speed about 2 minutes.

Reduce speed and add the confectioners’ sugar 60 g (1/2 cup) at a time.

Beating well after each addition.

Add cocoa and vanilla, beat well.

Add in whipping cream to achieve desired consistency.

If not using immediately, frosting can be refrigerated up to 10 days in a airtight container.

Before using, bring to room temperature.

Happy Baking!

mmmm..... Cinnamon Rolls!

I have been looking for a cinnamon roll recipe that I liked for quite sometime and i finally found one!  I hope you enjoy!  The picture doesn't do it justice - as it was taken from my phone but believe me they were delicious!

Cinnamon Rolls

1 cup milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.)
1 teaspoon pure vanilla extract
1/2 cup butter, room temperature
2 eggs, room temperature and beaten
1/2 teaspoon salt
1/2 cup granulated sugar
5 cups bread flour
1 tablespoon vital wheat gluten (optional)*
3 teaspoons instant active dry yeast  

In a large bowl or in the bowl of a 5-quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms.

Turn the dough out onto a lightly-oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rise until double in size. 

Butter a 9 x 13 x 2-inch baking pan; set aside.

After dough has risen, roll and stretch the dough into approximately a 15 x 24-inch rectangle.

Brush the 1/2 cup softened butter (listed below in the Cinnamon Filling) over the top of the dough with a rubber spatula or a pastry brush. Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.

With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared baking pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.

Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).
Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection oven.  


Baked in a regular oven approximately 20 to 25  minutes in a regular oven until they are a light golden brown.



CINNAMON FILLING: 
1/2 cup butter, melted or softened
1 cup firmly-packed brown sugar
4 to 5 tablespoons ground cinnamon
3/4 to 1 cup chopped nuts (optional)
Soften the butter; set aside. In a bowl, combine brown sugar and cinnamon; stir in chopped nuts (optional). NOTE: I like to sift the brown sugar and cinnamon together to remove any lumps.


Cream Cheese Frosting: 
3 ounces cream cheese, room temperature
1/4 cup butter, room temperature
1+ cups powdered (confectioners) sugar - to get desired consistency
1/2 teaspoons pure vanilla extract 
~I used about 2TBSPs of heavy whipping cream to keep it light.
Again you can use the powdered sugar and whipping cream to get to the consistency you like