Dark Chocolate & Cayenne Cupcakes (with a smidge of Bailey’s)

Makes 24
Dark Chocolate & Cayenne Cupcakes
2 eggs
8 oz sour cream
1 teaspoon vanilla
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 ½ teaspoons ground cayenne pepper
½ teaspoon salt
1 cup water
¼ cup dark cocoa powder
2 sticks unsalted butter, cut into pieces
1. Preheat oven to 375 degrees F, line cupcake tin w/ paper liners
2. In the bowl of a stand mixer, whisk together eggs, sour cream and vanilla until combined
3. In another bowl, whisk flour, sugar, baking soda, cayenne, and salt
4. Over medium heat, combine water, cocoa powder, and butter, cook until butter is melted
5. In the stand mixer on medium speed, whisk the melted butter mixture into the egg mixture until well combined
6. Gradually add flour mixture until combined
7. Pour into cupcake tins ¾ full, and bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean
Bailey’s Irish Cream, Dark Chocolate & Cayenne Buttercream Frosting
2 sticks unsalted butter, softened
3 cups powdered sugar
½ cup dark cocoa powder
1 ½ tablespoons Bailey’s
1 ½ tablespoons milk
½ teaspoon ground cayenne pepper
1. Cream butter until light & fluffy
2. Add ½ powdered sugar & ½ cocoa powder, beat until combined
3. Add 1 tablespoon Bailey’s & 1 tablespoon milk, beat until combined
4. Add remaining powdered sugar, beat
5. Add remaining Bailey’s & milk, beat until combined
6. Beat in cayenne pepper
posted 9/17/13

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