Mayan Chocolate Cupcakes 50

Mayan Chocolate
Cupcakes

INGREDIENTS

2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 teaspoons ancho chile powder
2 cups sugar
2 eggs
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

INSTRUCTIONS

1. Dissolve or brew coffee granules in 1/2 cup of the water and let cool.

2. 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.

3. 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.

4. 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:

INGREDIENTS

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

INSTRUCTIONS

1. 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.

2. Keep frosted cupcakes in airtight container in refridgerator.

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