Aztec Chile-Chocolate Cupcakes

Prep Time: 40 Minutes • Start to Finish: 2 Hours 20 Minutes • Makes 24 cupcakes

• Cupcakes
• 2 cups Gold Medal all-purpose flour
• 3 teaspoons ancho chile pepper powder
• 1¼ teaspoons baking soda
• 1 teaspoon salt
• ¼ teaspoon baking powder
• ⅛ teaspoon ground red pepper (cayenne)
• 1 cup hot water
• ⅔ cup unsweetened baking cocoa
• ¾ cup shortening
• 1½ cups granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• Chocolate Shards
• 1 bag (11.5 oz) milk chocolate chips (2 cups)
• Cinnamon-Chocolate Frosting
• ½ cup butter or margarine, softened
• 3 oz unsweetened baking chocolate, melted, cooled
• 3 cups powdered sugar
• ½ teaspoon ground cinnamon
• 1 tablespoon instant espresso coffee powder or granules
• About 3 tablespoons milk
• 2 teaspoons vanilla

1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.

2 In medium bowl, mix flour, chile pepper powder, baking soda, salt, baking powder and red pepper; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.

3 In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about ¼ cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about one-third at a time, and cocoa mixture, about half at a time, beating just until blended.

4 Divide batter evenly among muffin cups, filling each with about 3 tablespoons or until about two-thirds full.

5 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.

6 Meanwhile, line cookie sheet with foil. In 1-quart saucepan, melt chocolate chips over low heat, stirring constantly, until smooth. Remove from heat. Spread chocolate to ⅛-inch thickness on cookie sheet. Refrigerate about 30 minutes or until set. Break into pieces; reserve.

7 In large bowl, mix butter and melted unsweetened chocolate. Stir in powdered sugar and cinnamon. Stir coffee powder into 2 tablespoons milk until dissolved. With spoon, beat coffee mixture into powdered sugar mixture. Stir in 2 teaspoons vanilla. Beat in additional milk, 1 teaspoon at a time, until smooth and spreadable. Frost cupcakes. Garnish with chocolate shards.

1 Cupcake: Calories 360; Total Fat 17g (Saturated Fat 8g, Trans Fat 1.5g); Cholesterol 30mg; Sodium 220mg; Total Carbohydrate 46g (Dietary Fiber 2g); Protein 3g Exchanges: 1 Starch, 2 Other Carbohydrate, 3½ Fat Carbohydrate Choices: 3

Tip To complete the Mexican-inspired theme, serve with dulce de leche ice cream.