Aztec Cupcakes with Spiced Chocolate Ganache

Aztec Cupcakes with Spiced Chocolate GanacheYears ago (and I can say things like that now that I’m over 30–ew…), my husband fell in love.  Well, obviously.  But no, I’m not speaking of our loving relationship.  Rather, it was far less complicated (yes, I admit): a habanero fudge sauce atop vanilla bean ice cream.  There, my friends, lies the inspiration behind these cupcakes.

After making the ultra-cute Banana Split Cupcake Sammies yesterday, I had quite a bit of leftover ganache.  Even now, after making these cupcakes, I still have some left (all spiced up and ready for my love’s ice cream dessert tonight…and maybe tomorrow too).  So here you are: your basic chocolate cupcakes with a bit of a spicy kick.  Hope you like ‘em.

Ingredients (Cupcakes):
1 3/4 c Flour
1/2 c Unsweetened Cocoa Powder
1 c Sugar
2 tsp Baking Powder
1/4 tsp Cinnamon
1/8 tsp Cayenne Pepper
2/3 c Canola Oil
1 c Buttermilk
2 Eggs
1 tsp Vanilla Extract

Ingredients (Ganache*):
1 c Heavy Cream
1 c Semi-Sweet Chocolate Chips
1 tsp Vanilla Extract
1/8 tsp Cinnamon
1/8 tsp Cayenne Pepper

Directions (Cupcakes):
Preheat oven to 375.  Oil and flour cupcake tins or line with paper/foil liners.  Whisk together the flour, cocoa powder, sugar, baking powder, cinnamon, and cayenne in a large bowl.  In a medium bowl, stir together the canola oil, buttermilk, eggs, and vanilla.  Add these combined ingredients to the flour mixture and mix well (the batter should be very smooth and glossy).

Fill cupcake tins 2/3 full and bake for about 20 minutes or until a toothpick inserted in the center comes out clean.  Cool on a wire rack.

Yield: 18-24 Cupcakes

Directions (Ganache*):
Place chocolate chips in a large mixing bowl.  In small saucepan, heat cream to boiling over moderate heat.  Just before it bubbles over, quickly remove it from the heat and pour it over the chocolate chips.  This may require some quick moves on your part, so be ready (or have fun cleaning that).  Allow a minute or two for the chocolate chips to get all melt-y, then mix the cream and chips together.  Add the vanilla extract, cinnamon, and cayenne and mix well.  Cover the ganache with cling wrap directly on the surface and set it aside to come to room temperature before using.

Yield:  More than enough…promise.

*Ganache recipe adapted from

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4 Responses to Aztec Cupcakes with Spiced Chocolate Ganache

  1. Sounds dee-lish. I added your link on my lame cooking blog – that won’t get you much, nobody reads it. :) So, I added you to the gardening blog, too. Looking forward to reading your posts.

  2. Brandi says:

    Ummm def going to try these. With my non-existent baking skillz.

    • Melissa says:

      You should! They’re just like yummy choc-on-choc cupcakes, but with a little somethin’-somethin’…how’s that for some enthusiastic hyphenation? :-)

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