Aztec Chile-Chocolate Cupcakes
INGREDIENTS
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Cupcakes
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2
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cups Gold Medal® all-purpose flour
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3
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teaspoons ancho chile pepper powder
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1 1/4
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teaspoons baking soda
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1
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teaspoon salt
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1/4
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teaspoon baking powder
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1/8
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teaspoon ground red pepper (cayenne)
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1
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cup hot water
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2/3
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cup unsweetened baking cocoa
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3/4
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cup shortening
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1 1/2
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cups granulated sugar
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2
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eggs
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1
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teaspoon vanilla
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Chocolate Shards
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1
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bag (11.5 oz) milk chocolate chips (2 cups)
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Cinnamon-Chocolate Frosting
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1/2
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cup butter or margarine, softened
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3
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oz unsweetened baking chocolate, melted, cooled
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3
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cups powdered sugar
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1/2
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teaspoon ground cinnamon
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1
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tablespoon instant espresso coffee powder or granules
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About 3 tablespoons milk
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2
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teaspoons vanilla
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