Chocolate Chili Cupcakes

Via Julie Hasson: 125 Best Cupcake Recipes

150 g (1 1/4 cups) all-purpose flour
90 g (1/2 cup) cocoa, sifted
80 g (1/2 cup) chocolate chips
5 ml (1 teaspoon) chili pepper
4 ml (3/4 teaspoon) baking soda
1 ml (1/4 teaspoon) salt
200 g (1 cup) sugar
100 ml (1/3 cup + 2 tablespoons) vegetable oil
1 egg
175 ml (3/4 cup) buttermilk

Preheat oven to 350°F (180°C).
Line a 12-cup muffin pan with paper liners.
In a large bowl, combine flour, cocoa, chocolate chips, baking soda, salt, and cayenne pepper.
In another bowl, combine oil, sugar, egg, buttermilk and vanilla.
Add liquid ingredients to dry ingredients and mix gently.
Pour the batter among muffin cups.
Bake approximately 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Cool on rack 10 minutes before removing from pan.

Chocolate Frosting
Via Martha Stewart: Cupcakes

160 g (3/4 cup) butter, room temperature
160 g (1 1/2 cups) confectionners’ sugar, sifted
90 g (1/2 cup) cacao, sifted
10 ml (2 teaspoons) pure vanilla extract

With a electric mix, beat butter at medium speed about 2 minutes.
Reduce speed and add the confectionners’ sugar 60 g (1/2 cup) at a time.
Beating well after each addition.
Add cocoa and vanilla, beat well.
If not using immediately, frosting can be refrigerated up to 10 days in a airtight container.
Before using, bring to room temperature.

Bon Appétit!