Spicy Chocolate Cupcakes

  • Preparation 30 MIN
    Cooking 25 MIN
    Chilling 1 H
  • Freezes



Ganache Icing



  1. With the rack in the middle position, preheat the oven to 180°C (350°F). Place baking cups in a 12-cup muffin pan.
  2. In a bowl, combine the flour, baking soda and salt. Set aside.
  3. In a saucepan, bring the milk, water, sugar, cocoa powder and spices to a boil while whisking. Remove from the heat and let cool.
  4. In another bowl, cream the butter and brown sugar with an electric mixer. Add the eggs one at a time, beating until creamy. With the mixer on low speed, add the milk mixture, alternating with the dry ingredients.
  5. Divide among the muffin cups and bake until a toothpick inserted in a cupcake comes out clean, about 20 minutes. Let cool. Remove from the muffin pan and let cool completely.

Ganache Icing

  1. Place the chocolate in a bowl. Set aside.
  2. In a saucepan, bring the cream, corn syrup and spices to a boil. Remove from the heat and pour over the chocolate. Let stand for 1 minute.
  3. Gently whisk together the ingredients until the chocolate is completely melted. Slowly whisk in the butter until melted. Refrigerate until the icing is spreadable but not completely set, about 1 hour.
  4. Ice the cupcakes. If desired, decorate with a few pink peppercorns or a dusting of cayenne.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/14 of the recipe

Content % Daily Value
Calories 414  
Total Fat 25.4 g  
Saturated Fat 15 g  
Sodium (salt) 89 mg  
Carbohydrates 48 g  
Fibre 3 g  
Protein 5 g