Janet Fosbender Mayan Chocolate Cupcakes 6 Tablespoons unsalted butter, cut into pieces 1/2 cup unsweetened Dutch-processed cocoa 1/3 cup freshly brewed coffee 1 cup all-purpose flour 1 cup packed light brown sugar 1 teaspoon ground cinnamon 3/4 teaspoon ground ancho chile powder 1/2 teaspoon baking powder 1/2 teaspoon fine salt 1/2 teaspoon baking soda 1/4 teaspoon ground cayenne 1/3 cup sour cream 2 large eggs, at room temperature 1 teaspoon vanilla extract cinnamon sticks, for garnish (optional) For the frosting: 1 stick (1/2 cup) butter, room temperature 1/2 cup unsweetened dutch-processed cocoa powder 1/4 cup milk 1 tsp. cinnamon 1/2 tsp ancho chile powder 2 1/2 cups powdered sugar (more or less to achieve desired consistency) Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin with cupcake liners. Combine the butter, cocoa, coffee and 1/3 cup water in a microwave-safe bowl, cover with plastic wrap and microwave on high until the butter melts, about 1 minute. Whisk to combine. Meanwhile, whisk the flour, light brown sugar, cinnamon, ancho powder, baking powder, baking soda, salt, and cayenne in a large bowl. Beat the sour cream with the eggs and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; don’t overmix. Fill each cupcake liner about two-thirds of the way full with batter. Bake until a toothpick inserted in the center of the cake comes out clean, 18 to 20 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. To make the frosting, cream butter in an electric mixer on medium-speed until smooth and fluffy, about 2-3 minutes. Then add cocoa powder, ancho powder, and cinnamon and mix on low-speed until combined. Gradually add in the milk and powdered sugar, alternately, until combined. Then beat on medium speed until light and fluffy, another 3-5 minutes. (Add in more powdered sugar if consistency is too thin). Frost cupcakes as desired, and garnish with a half a cinnamon stick. Yields: about 12 cupcakes
Posted on: Thu, 19 Sep 2013 02:15:53 +0000
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