Spicy Chocolate Cupcakes

Ingredients

• Cupcakes

  • 1 1/2 cups (375 ml) all-purpose flour, sifted
  • 1/2 teaspoon (2.5 ml) baking soda
  • 1 pinch salt
  • 1/2 cup (125 ml) milk
  • 1/2 cup (125 ml) water
  • 1/4 cup (60 ml) sugar
  • 3/4 cup (180 ml) cocoa powder, sifted
  • 1/4 teaspoon (1 ml) ground cinnamon
  • 1/4 teaspoon (1 ml) cayenne
  • 1/2 teaspoon (2.5 ml) ground Szechuan peppercorns
  • 1 pinch ground cardamom
  • 3/4 cup (180 ml) unsalted butter, softened
  • 1 cup (250 ml) brown sugar
  • 2 eggs

• Ganache Icing

  • 8 oz (225 g) semi-sweet chocolate, chopped
  • 1 cup (250 ml) 35% cream
  • 3 tablespoons (45 ml) corn syrup
  • 1/4 teaspoon (1 ml) cayenne
  • 1/4 teaspoon (1 ml) ground Szechuan peppercorns
  • 1 pinch ground cardamom
  • 1 pinch ground cinnamon
  • 3 tablespoons (45 ml) cold butter, cut into small pieces