Red Hot Velvet Cupcakes with Whipped Ganache

Makes about 12 cupcakes

For the Cake

  • 1-1/2 c. flour
  • 3/4 c. sugar
  • 1/2 c. cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. chipotle chili powder
  • 1/2 c. butter, softened
  • 1/2 c. sour milk
  • 1/2 c. warm water
  • 1 tsp. vanilla extract
  • 1 egg
  • 1/2 c. red hot candies, crushed

For the Whipped Ganache Frosting

  • 1-1/3 c. semisweet chocolate chips
  • 1/3 c. heavy cream
  • 2-3 T. heavy cream

Preheat oven to 350 F. Prepare muffin tin with liners or coat generously with nonstick cooking spray.

Whisk together flour, cocoa, soda, salt, pepper and chili powder. Add butter, milk, water, vanilla and egg. Mix just until no butter chunks remain. Stir in red hots. Scoop batter into cupcake liners and bake for 20-25 minutes or until center springs back when lightly touched.

While cooling, prepare ganache. Put chocolate chips in small, deep bowl and set aside. Heat 1/3 c. cream in small saucepan until just simmering. Immediately pour over chocolate chips and allow to sit for one minute. Stir until mixture is smooth and allow to cool until just firm. Whip with a handheld mixer until fluffy, adding an additional 2-3 T. cream until reaching the desired consistency. This stuff will firm up nicely so frost your cupcakes immediately. Devour. 

Source: Cupcake recipe adapted from Oh SO Delicioso