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.
- Ganache Filling
- 2 ounces bittersweet chocolate see note, chopped fine
- 1/4 cup heavy cream
- 1 tablespoon confectioners' sugar
- Chocolate Cupcakes
- 3 ounces bittersweet chocolate see note, chopped fine
- 1/3 cup Dutch-processed cocoa 1 ounce
- 3/4 cup hot coffee
- 3/4 cup bread flour 4 1/8 ounces
- 3/4 cup granulated sugar 5 1/4 ounces
- 1/2 teaspoon table salt
- 1/2 teaspoon baking soda
- 6 tablespoons vegetable oil
- 2 large eggs
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
- FOR GANACHE FILLING: Place chocolate, cream, and confectioners’ sugar in medium microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes. (Do not chill for longer than 30 minutes. The ganache gets too hard and sinks to the bottom of the cupcake during baking. Still just as delicious, but quite messy, and not as easy to eat. I found 20-25 minutes to work well.)
- FOR CUPCAKES: Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-size muffin pan (cups have ½-cup capacity) with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.
- Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.
- Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.
Chocolate Chile Cupcakes…It’s What’s For Dessert.