Chocolate Raspberry Chipotle Cupcakes, made for the Scharffenberger Cupcake Adventure Contest. Read more about the contest here.
Cupcakes makes 24
Preheat oven to 350degrees
1 lb. lt. brown sugar
1 ½ cups flour, sifted
½ cup almond meal
¼ tsp salt
1 tsp cayenne pepper
2 tsp New Mexican Chiles, ground
1 c. hot water
1 stick butter
2 oz. Scharffenberger dark chocolate, unsweetened
2 eggs, separated
½ c. buttermilk
1 tsp. vanilla
1 ½ tsp baking soda
Mix dry ingredients together in a large bowl. Mix water, butter and chocolate using additional heat if necessary until smooth. Cool slightly and add to flour mixture. Separate eggs. Beat yolks into buttermilk. Add vanilla and baking soda to the milk and yolks. Add to flour/chocolate mixture. Beat egg whites separately until stiff peaks form. Fold gently into the batter. Spoon into lined cupcake pans filling about 2/3 full. Bake for 20-25minutes until the cakes spring back when tops are pressed with your finger or a tooth pick comes out clean.
When cool, hollow out a well in the center of each cupcake using a small spoon, melon baller or apple corer. Fill with a small teaspoon full of raspberry chipotle sauce.
Raspberry Chipotle Sauce
3/4 cup barbecue sauce-any type
1/3 cup honey
¼ cup fresh lime juice
2 minced canned chipotle pepper plus 2 tsp adobo sauce from the can
1 cans Oregon Fruit Red Raspberries-drained (reserve juice)
2 TBS very finely minced fresh Cilantro or Gourmet Garden Cilantro* Combine barbecue sauce, honey, lime juice, chipotle pepper and adobo sauce in a small saucepan. Bring to a boil; reduce heat to low and simmer for 5 minutes. Remove from heat and let cool slightly; stir in raspberries and cilantro. Cool completely before filling cupcakes.
* Found in the refrigerated section of the produce department in a tube already chopped.
8oz package of cream cheese, softened
1 stick of butter, softened
2 ½ cups powdered sugar
1 tsp. vanilla
2 drops neon pink food coloring, opt.
chocolate shavings opt.
raspberry drizzle opt.
Beat cream cheese and butter together until smooth. Add sugar ½ cup at a time until all combined and smooth. Add vanilla and then beat in about ¼ cup of raspberry chipotle sauce.
Raspberry Drizzle: Add 2 tsp of cornstarch to the reserved raspberry juice. Heat until boiling, thickened and clear. Cool completely. Put in a squeeze bottle.Tags: chili, chipotle, Chocolate, cupcakes, raspberry