Sweet and Spicy Chocolate Cake

Name: Sweet and Spicy Chocolate Cake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 cupcakes
Ingredients: 2 eggs; ¼ cup granulated sugar; 3 tablespoons coconut oil; 3 tablespoons dark chocolate chips; 1 teaspoon pure vanilla extract; ½ cup all-purpose flour; 2 tablespoons unsweetened cocoa powder; ½ teaspoon baking powder; ¼ teaspoon cayenne pepper; a pinch of salt; ½ cup powdered sugar; 2 tablespoons unsweetened cocoa powder; ¼ teaspoon cayenne pepper; 1 tablespoon water

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6 cupcakes
Calories
217 kcal

Sweet and Spicy Chocolate Cake

Iris Warren

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Heat up dessert with Spicy Chocolate Cupcakes! These homemade chocolate cupcakes get their kick from cayenne pepper and are topped with a Spicy Chocolate Frosting for cupcakes. This small batch cupcake packs a surprising amount of heat without annihilating your tastebuds. A nod to Mexican Hot Chocolate, this chocolate cupcake recipe is perfect for anyone who loves a sweet and spicy together.

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Ingredients

Servings

Chocolate Cayenne Cupcakes

2 eggs
¼ cup granulated sugar
3 tablespoons coconut oil melted and cooled slightly
3 tablespoons dark chocolate chips melted and cooled slightly
1 teaspoon pure vanilla extract
½ cup all-purpose flour
2 tablespoons unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon cayenne pepper
a pinch of salt

Spicy Chocolate Icing

½ cup powdered sugar
2 tablespoons unsweetened cocoa powder
¼ teaspoon cayenne pepper
1 tablespoon water

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Instructions

Make the Cupcakes

Preheat the oven to 350°F. Place six cupcake liners (or three large cupcake liners) in a cupcake pan, and spray lightly with baking spray. Set aside.
In a large bowl, beat the egg with a hand mixer until frothy. Add the granulated sugar, and beat until the mixture is combined.
Measure in the coconut oil, chocolate and vanilla extract. Beat until all the wet ingredients are combined.
Add the flour, baking powder, cocoa powder and salt to the wet ingredients. Whisk until the ingredients are smooth.
Measure the batter into the prepared cupcake liners.
If baking regular sized cupcakes, bake for 15-20 minutes, or until an inserted toothpick comes out clean. If baking large cupcakes, bake for 25-30 minutes, or until an inserted toothpick comes out clean.
Allow 30 minutes to cool before icing.

Make the Icing

In a medium-sized glass bowl, whisk together the powdered sugar, cocoa powder and cayenne. Add the water, and mix until well combined and nearly stiff.

Ice the cupcakes, then enjoy!

Notes

If you don't have coconut oil on hand, substitute in canola or vegetable oil for a dairy-free option. Melted unsalted butter can also be used, as well.

Nutrition Information

Show Details

Serving 1cupcake Calories 217kcal (11%) Carbohydrates 31g (10%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Sodium 83mg (3%) Fiber 1g (4%) Sugar 20g (40%)