Spicy Devil Cupcake

Posting this to Twitter last week, Julie Butcher responded with questionable exclamations about the taste of a chocolate with spice in it. In response I told her I would post the recipe – this is the recipe. 😉

The base is a vegan Devil’s Food that came from the book Who You Callin’ Cupcake? by Michelle and Vinny Garcia from Bleeding Heart Bakery in Chicago. I cannot say enough about this book, the bakers and how much help they were through social media when I ran into some problems with a recipe. Not to mention the Elvis cupcake is crazy awesome. (End Plug)

Ingredients

  • 1 and 1/3 cups flour
  • 1 cup sugar
  • 3/4 cup cocoa powder
  • 1 tablespoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ancho pepper
  • 1 teaspoon cayenne pepper
  • 2 and 1/2 tablespoons vegetable oil
  • 1 tablespoon vinegar
  • 1 tablespoon vanilla
  • 1 cup HOT coffee
Directions
  1. Preheat oven to 350 and line cupcake pans with liners
  2. Place flour, sugar cocoa powder, baking soda, pepper and salt in a large bowl and mix with a whisk. (I mix in our Kitchenaid mixer.)
  3. In a small bowl combine the oil, vanilla and vinegar. Slowly add to the dry ingredients while whisking. Mix in the cup of hot coffee afterwards, still whisking.
  4. If there are still lumps either keep whisking or knead/mix it with your hands. With a bowl mixer, you can just keep mixing.
  5. With an ice cream scoop fill the cups about 3/4 full and then put in the oven for about 15 minutes. The tops will mound a bit and get cracks in them.
For mine, I topped with a white chocolate cream cheese frosting. It left just a touch of cool for the spice/heat of the cake. The second batch I did for my gaming group I ran out of white chocolate so I did a dark chocolate cream cheese frosting. Both were good.
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