1make chocolate cake as directed. Insert the end of a wooden spoon or dowel into the center of each cooled cupcake to make a hole. Fill a zip top freezer bag with one recipe spicy dark chocolate frosting. Use scissors or kitchen shears to snip about 1/4 inch from one corner of bag. Squeeze gently until filling comes to the top of the cupcake. Repeat with remaining cupcakes. Frost each cupcake with remaining spicy dark chocolate frosting. Top each with red candy lips and sparkling sugar.
2Spicy dark chocolate frosting:
1/2 cup butter, softened
1/2 cup dark unsweetened cocoa
1/3 cup whipping cream
1/4 to 1/2 half teaspoon ground red pepper
1/8 teaspoons salt
one package powdered sugar, 16 ounces
beat first five ingredients at medium speed with mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed for two minutes or until creamy. Makes 3 cups.
1 cup Dutch process cocoa
2 cups boiling water
1 cup butter, softened
2 cups superfine sugar
four large eggs
2 3/4 cup soft wheat flour or all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoons salt
1 teaspoon chocolate extract
paper baking cups
vegetable cooking spray
preheat oven to 350°. Mix cocoa with boiling water in a large heatproof bowl, stirring until blended and smooth. Cool completely.
Beat butter at medium speed with mixer until creamy. Gradually add sugar, beating until blended. Add eggs, one at a time, beating until blended after each addition.
Mix flour and next three ingredients. Add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chocolate extract. Place paper baking cups into two muffin pans, 12 cup capacity each, and coat with cooking spray. Spoon batter into cups, filling two thirds full.
Bake at 350° for 12 to 15 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks to cool completely. Makes 24 cupcakes.