Chili Cacao Mayan Cupcakes with Vanilla Bean/Dark Chocolate Icing
INGREDIENTS
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1 cup unsalted butter, softened
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1 cup granulated sugar
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1 cup dark brown sugar (packed)
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1/2 C. Dark Cocoa Powder
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3 oz. dark chocolate, melted (high quality)
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4 large eggs, at room temperature
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1 tsp. vanilla extract
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½ tsp. white vinegar
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1 cup buttermilk
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2 cups cake flour
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1 tsp. baking soda
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2 tsp. ground cinnamon
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3 Tbsp. ground Cayenne pepper, to taste
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1 Tbsp. ground annato (achiote molido)
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Vanilla Bean Buttercream
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Ingredients:
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1/2 cup solid vegetable shortening
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1/2 cup butter or margarine softened
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1 vanilla bean
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4 cups confectioner's sugar (approximately 1 lb.) or more, depending on desired thickness
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2 Tablespoons Milk
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Dark Chocolate Buttercream
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Ingredients:
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1/2 cup solid vegetable shortening
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1/2 cup butter or margarine softened
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3/4 cup dark cocoa powder
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2 oz. unsweetened chocolate squares, melted
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1 tsp. vanilla extract
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4 cups Confectioners' sugar sifted
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3-4 tablespoons Milk
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