Chili Chocolate Buttercream
Chili Chocolate Buttercream Cupcakes feature moist and flavorful cinnamon cake, the perfect base for chili chocolate buttercream in this fabulous dessert.
Ingredients
- 5 sticks unsalted butter softened
- 1 pound confectioners' sugar sifted
- ¼ cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon ancho chile powder
- ½ teaspoon cayenne pepper
- 10 ounces bittersweet chocolate melted and cooled (you could use half milk chocolate instead if you like, but all milk will be too sweet)
Instructions
- Using a mixer, beat the butter until creamy.
- At low speed, beat in the confectioners' sugar.
- Increase the speed to high and beat until fluffy, scraping down the side of the bowl, about 2 minutes longer.
- At low speed, beat in the cream, vanilla, cinnamon, ancho chile powder and cayenne.
- Gradually beat in the bittersweet chocolate. Scrape down the sides of the bowl.
- Increase the speed to medium-high and beat until light, 3 minutes longer.
Notes
The cake can be refrigerated for up to 3 days. The buttercream can be refrigerated for up to 5 days. Return to room temperature before using.
Adapted from Barrett Bridenhagen