Jan 18, 2011

Super Bowl Cupcakes

Let's get some sweets going along with the sugar nuts (previous post). How about some cupcakes? not just your usual cupcakes. Yes this is Q&E, we are going to use a box mix but then we are going to take it to new heights.

Chili Powder Chocolate Cup Cakes

Start with a box of chocolate cake mix, follow the directions on the package and to this we are going to add 1/4 cup cocoa powder, 3 tablespoons ancho chili powder and 1/8 teaspoon ground cayenne pepper, plus two additional tablespoons of water more then the mix calls for.  If you have mini cupcake pans use these to make bite size cup cakes and bake for approximately ten minutes, otherwise bake according to package directions.

Spicy Chocolate Ganache Frosting

1-1/2 cup heavy cream
2 tablespoons ancho chili powder
1/8 teaspoon ground cayenne pepper

12 ounces semisweet chocolate, chopped  do not use unsweetened chocolate)

Heat cream  over medium heat until cream bubbles around saucepan edge. Meanwhile put chopped chocolate and pepper powders in a medium sized bowl, pour heated cream over the chocolate. Stir until smooth. Let mixture cool, stir occasionally, it should be spreadable within an hour or two

If you want a different icing you could frost with a cream cheese frosting either way you now have a dessert with a kick.

Peanut Butter and Jelly Cupcakes

Start with a box of yellow cake mix  add 1 1/3 cups water, 1/3 cup vegetable oil. 1/3 cup smooth peanut butter any brand, and three eggs. Bake 20 to 25 minutes, or toothpick inserted in the middle comes out clean.  Let cool.  When cupcakes have cooled take a melon baller or small spoon and take out a little of the middle of the cupcake.  Fill hole with grape jelly or your favorite jelly. Filling the cupcakes is best done the day they will be eaten.  Frost with canned sour cream or vanilla frosting.


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