March 31, 2007

Pistol Packin' Mama Cupcakes



Ingredients:
4 oz Vosges Red Fire Chips*, melted
1 1/2 cups flour
1 1/2 cups light brown sugar
1 cup boiling water
3/4 cup butter, at room temperature
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 eggs, at room temperature

Directions:
Preheat oven to 350. Grease or line 15-18 wells in a cupcake pan. In a large bowl, cream the butter, vanilla and sugar together. Add the eggs, beat until combined. Add the flour, baking soda, and baking powder mix until just combined. Slowly pour in the melted chocolate and mix throughly. Pour in the the boiling water and carefully mix until a wet, smooth batter forms. Pour into prepare pans, filling 3/4 of the way to the top. Bake 15-20 minutes or until a toothpick inserted into the center of the center cupcake comes out almost clean. Cool briefly in the pan, then remove to a wire rack and cool completely. Ice with your favorite icing or top with dulce de leche for a truly decadent experience.






*These are excellent chips, they have a great flavor and melt beautifully. They have a spicy kick from ancho and chipotle chili peppers and cinnamon. They are, however a little tricky to find. To make a fair facsimile, stir some finely ground dried hot peppers and some cinnamon into 4 oz of melted semi sweet chips.

My thoughts:
These are not cupcakes to be trifled with. At first bite they are exceptionally rich, chocolate-y and moist. Then, just a second later, you realize they are packing some heat. Not overwhelmingly spicy, just enough to keep it interesting. They are really delicious with the dulce de leche, but I bet a chocolate or even cream cheese icing would be equally delightful.