Tuesday, 2 June 2009

Yank Bakes for Iron Cupcake London

Last night was the first ever Iron Cupcake London. A good time was had by all (this may have been sugar induced euphoria). Yank not one to miss out on all the fun entered with Chocolate Chipolte Cupcakes with Cream Cheese frosting. Follow the link for the original recipe and below is the Yank adapted recipe from trial and error and a lack of access to some of the ingredients.

Chocolate Chipotle Cupcakes
1 cup unsweetened cocoa
3/4 cup boiling water
2 1/2 cups all purpose flour
1 Tbsp baking soda
1 tsp cinnamon
1/4 tsp salt
3 tsp chili powder
2 cups sugar
1 cup butter, room temperature
4 eggs
2 tsp vanilla
1 cup buttermilk
2 small or one large dried chipolte chili

Preheat oven to 350 degrees.

Line cupcake trays with baking cups (36)

Blend chili in blender to fine powder reconstitute with a small amount of water to make a paste.

Boil water. Transfer 3/4 cup of boiling water to bowl. Stir in cocoa until dissolved to form chocolate mixture and set aside.

With a wire whisk, mix flour, baking soda, cinnamon, salt and chipotle powder in a separate bowl and set aside.

In a large mixing bowl, mix sugar, butter and eggs until light and fluffy. Add buttermilk and vanilla and mix well.

Add flour mixture to the wet ingredients in three additions, alternating with chocolate mixture in two additions, ending with flour mixture. Beat until combined with each addition.

Add pureed chipotles and beat until combined.

Scoop batter into prepared cupcake trays,

Bake for 13-15 minutes and cool completely.

Cream cheese frosting
3 oz. chocolate with chipotles ( I used Lindt with Chili)
1 8 oz. package cream cheese
1 stick butter ( 4 ounces by weight)
1 tsp vanilla extract
1 tsp cinnamon
4 cups confectioner's sugar

Melt chocolate in microwave in 30 sec intervals., stirring in between until melted. Let cool.

Sift sugar and cinnamon. Set aside.

Cream butter and cream cheese and vanilla in a large mixing bowl on low until combined.

Add sugar in small batches until combined. Scrape down sides of bowl in between.

Set aside half of frosting and set aside for the Vanilla Chipotle Cream Cheese Buttercream.

Add melted chocolate to the other half and mix until combined for the Chocolate Chipotle Cream Cheese Buttercream.

Thank you Caked Crusader for a great evening!


Heather Rene said...

Thank you, thank you for posting the recipie!! I can't wait to try it - i thought your cakes were delish!! Looking forward to the next one (and all the wonderful cupcake creations people will come up with!!)

The Caked Crusader said...

Hurray - the recipe! I loved your cupcakes and I don't normally like anything with chilli. The heat was lovely and contrasted so well with the frosting.
What I enjoyed most on the night was the sheer range of ideas and ingredients that were used - it was an education.

Thanks so much for coming along and I hope to see you at the next one - July 6th

Soo said...

In my role of 'non-eating' judge I was getting feedback from the crowd and I can confirm that your spicy cupcakes were a hit with the crowd.

Hope to see you again with some cupcakes I can taste! (dang allergies)

Anonymous said...

Yay, thanks for posting the recipe!! Your cupcakes were all gone by the time I made my way to the table, and the disappointment was harsh because i LOVE cream cheese.. LOVE chocolate.. and LOVE spicy food but can't actually stomach much, so these sounded like the perfect solution..! can't wait to try 'em out!