Last weekend we were invited over to son Sean and daughter-in-law Stacey’s house for lunch.
For Christmas we gave them a bright red KitchenAid stand mixer so after a tasty lunch of Pepita Spinach Salad…
and a bowl of Rick Bayless Tortilla Soup…
Sean whipped up a great little cupcake creation. Let’s take a look.
What makes these cupcakes special is that Sean dry pan roasted a dried New Mexico chile pod, then crushed it into flakes. He sprinkled flakes into the chocolate batter before baking and then also sprinkled the flakes over the cream cheese frosting before serving. Topped with a slice of pickled jalapeno and you’ve got a flirtatious combination of chocolate and heat. We loved it!
Moist, spicy and delicious, these cupcakes were a hit with us. He followed a cupcake recipe from America’s Test Kitchen and a cream cheese frosting recipe from Ina’s new cookbook. And believe me, that New Mexico chile pod packed a wallop of heat that made that creamy chocolate flavor stand up and salute! As far as I’m concerned this officially earns Sean the designation of an original recipe creation and its own name.
Sean’s Chile Chocolate Cupcakes…It’s What’s For Dessert.
On this day..
- Soup and Salad - 2010