Fire & Ice Cupcakes

By Eat More Chocolate Team      

April 15, 2015

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Chocolate Chipotle Cupcakes with Chili Chocolate Ganache and Cinnamon Dulce de Leche Ice Cream. Yummy!



Chocolate Chipotle Cupcakes

Preheat oven to 350 degrees.

Line cupcake trays with baking cups (36)

Puree canned chipotles and set aside.

Boil water. Transfer 3/4 cup of boiling water to bowl. Stir in cocoa until dissolved to form chocolate mixture and set aside.

With a wire whisk, mix flour, baking soda, cinnamon, salt and chipotle powder in a separate bowl and set aside.

In a large mixing bowl, mix sugar, butter and eggs until light and fluffy. Add buttermilk and vanilla and mix well.

Add flour mixture to the wet ingredients in three additions, alternating with chocolate mixture in two additions, ending with flour mixture. Beat until combined with each addition.

Add pureed chipotles and beat until combined.

Scoop batter into prepared cupcake trays,

Bake for 13-15 minutes and cool completely.

Chili Chocolate Ganache

Combine chocolates and heavy cream in medium bowl.

Microwave on high in 30 sec intervals. Stir in between.

Gradually add sugar and whisk mixture until smooth.

Let cool.

Pour into squeeze bottle.


Remove paper liners. Cut cupcake in half horizontally.

Place a small scoop of ice cream in between the two cupcake halves. Top with another scoop of ice cream and drizzle with Chili Chocolate Ganache.

Sprinkle chopped chocolate shavings to top it off. Eat right away.


Cinnamon Dulce de Leche Ice Cream

Chocolate Chipotle Cupcakes

1 cup Scharffen Berger unsweetened cocoa

3/4 cup boiling water

2 1/2 cups all purpose flour

1 Tbsp baking soda

1 tsp cinnamon

1/4 tsp salt

3 tsp chipotle powder

2 cups sugar

1 cup butter, room temperature

4 eggs

2 tsp vanilla

1 cup buttermilk

2 Tbsp canned chipotles in adobe sauce, pureed

Chili Chocolate Ganache

3 oz. semi-sweet chocolate

3 oz. chocolate with chili pepper

3/4 cup heavy whipping cream

2 cups confectioner’s sugar