“Feelin’ hot hot hot”! -Buster Poindexter
“I want some hot stuff baby tonight.” -Donna Summer
“This is why, this is why, this is why I’m hot.” -MIMS
“Drop it like it’s hot” -Snoop Dog
Ok, I’m done.
With Valentine’s Day coming up, I thought it would be the perfect opportunity to try to make spicy chocolate cupcakes. I’ve always liked the combination of spice and chocolate like cayenne pepper and chocolate, or cinnamon and chocolate, and I found this recipe on Foodnetwork.com by Anthony Valerio, who was a contestant in that semi-interesting show Cupcake Wars. I never saw the episode with Anthony Valerio in it, but I’m sure it went on as usual with Candace Nelson bashing the guy’s cupcake because her ego is the size of a giant cupcake (she owns Sprinkles Cupcakes in California; supposedly it’s the “world’s first cupcake bakery”) and French guy Florian Bellanger sneering and spitting into everyone’s cupcakes saying, “STUPID AMERICANS! You call this a cupcake?!” Ok, he doesn’t shout at everyone like Gordon Ramsay, but you know he’s thinking it.
Anyway. I barely altered the recipe by substituting Fireball Cinnamon Whiskey for the Cinnamon Schnapps in the buttercream frosting. The cake tasted like a red velvet chocolate cake with a nice kick from the cayenne pepper (next time I want to add extra pepper to make it more “muy caliente”!) and the frosting was cinnamon-y delicious with a hint of Fireball Whiskey (need to add more whiskey next time as well!). The only thing I don’t like is that the frosting stiffens up pretty quickly (and I think the best cupcakes should have frosting that’s always moist), so you have to store the cupcakes in an airtight container right away or eat them immediately. I guess this “stiffening” is common with buttercream frostings (from what I’ve gathered on Google) so maybe next time I’ll use my own frosting recipe and just modify it.
So here’s the recipe. I hope you and your babe, shnookums, honey bear, sweetie pie, sergeant sexy or whatever your lover’s pet name is enjoy them.
© 2013, CW. All rights reserved.
Recipe courtesy of Anthony Valerio; www.foodnetwork.com
- sugar - 2 cups
- all-purpose flour - 1 1/4 cups
- cake flour - 1 cup, plus 2 tablespoons
- unsweetened cocoa powder - 1/2 cup
- cayenne pepper - 2 teaspoons
- fine salt - 1 1/2 teaspoons
- baking soda - 1 teaspoon
- ground cinnamon - 1 teaspoon
- canola oil - 1 1/2 cups
- eggs - 2
- red liquid food coloring - 1 ounce
- vanilla extract - 2 teaspoons
- buttermilk - 1 cup
- Fiery Cinnamon Cream Cheese Frosting
- butter - 2 sticks (1 cup), room temperature
- cream cheese - 4 ounces, room temperature
- ground cinnamon - 1 tablespoon
- vanilla extract - 1 teaspoon
- fine salt - 1/2 teaspoon
- powdered sugar - 6 to 7 cups
- Fireball Cinnamon Whiskey or Cinnamon Schnapps - 1 shot (about 1 1/4 ounces)