So we start with the cake, which is from the base of the Guinness cakes.
Firecracker Cupcake
1 C milk (buttermilk is a good option too)
1 C butter (room temp)
3/4 C coco powder
2 C flour (all-purpose)
2 C granulated sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 eggs
2/3 C sour cream1/2 tsp crushed red pepper
1 Tbls chili powder
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp cayenne pepper
3 grinds of pepper
This is literally the exact recipe from last post (with a few tweaks).
Preheat your oven to 350 F and line out 24 cupcake tins with liners. Bring your milk and butter to a simmer in a saucepan over medium heat. Whisk and add your coco powder until combine and smooth. Set aside and get to work on the dry ingredients.
Combine flour, sugar, baking soda, all the spices, and salt in a bowl and set aside. In a large bowl beat eggs and sour cream until they are combine. Slowly add the chocolate/butter/milk mixture and beat until incorporated. SLOWLY start to add the flour mixture. Once everything looks decently incorporated, switch to a spatula and start to fold. Once everything looks well folded and spicy fill your cupcakes and bake for about 15 minutes, but as always, know your oven and keep your eyes peeled.
Red Hot Frosting
8 oz cream cheese (softened)
1/2 C butter (room temp)
2 C powdered sugar
1 tsp vanilla extract
2 Tbls Red Hot candies (any HARD cinnamon candy will work)
I'm guessing a bit here, I had a small box of candies left over from Halloween but it was an individual packet and I just used the whole thing.
First, chop your red hot candies in a food processor until powdered or as close to powder as you can get. I still had some small bits but lacked further patience. Set that to the side. Beat your butter and cream cheese until loosely combined, then add the vanilla. Slowly add your powdered sugar and your pulverized candies, whipping the frosting until your reach the consistency you desire.
1 C butter (room temp)
3/4 C coco powder
2 C flour (all-purpose)
2 C granulated sugar
1 1/2 tsp baking soda
3/4 tsp salt
2 eggs
2/3 C sour cream1/2 tsp crushed red pepper
1 Tbls chili powder
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp cayenne pepper
3 grinds of pepper
This is literally the exact recipe from last post (with a few tweaks).
Preheat your oven to 350 F and line out 24 cupcake tins with liners. Bring your milk and butter to a simmer in a saucepan over medium heat. Whisk and add your coco powder until combine and smooth. Set aside and get to work on the dry ingredients.
Combine flour, sugar, baking soda, all the spices, and salt in a bowl and set aside. In a large bowl beat eggs and sour cream until they are combine. Slowly add the chocolate/butter/milk mixture and beat until incorporated. SLOWLY start to add the flour mixture. Once everything looks decently incorporated, switch to a spatula and start to fold. Once everything looks well folded and spicy fill your cupcakes and bake for about 15 minutes, but as always, know your oven and keep your eyes peeled.
Overcooked cupcake suck.
Red Hot Frosting
8 oz cream cheese (softened)
1/2 C butter (room temp)
2 C powdered sugar
1 tsp vanilla extract
2 Tbls Red Hot candies (any HARD cinnamon candy will work)
I'm guessing a bit here, I had a small box of candies left over from Halloween but it was an individual packet and I just used the whole thing.
First, chop your red hot candies in a food processor until powdered or as close to powder as you can get. I still had some small bits but lacked further patience. Set that to the side. Beat your butter and cream cheese until loosely combined, then add the vanilla. Slowly add your powdered sugar and your pulverized candies, whipping the frosting until your reach the consistency you desire.
Frost and consume. This is not a cake I recommend for anyone that doesn't like spicy food. It has a nice bite to the end, and the cupcake goes really well with ice cream or some red wine.
Until Next Time
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