Aztec Chile Chocolate Cupcakes Recipes

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AZTEC CHILE-CHOCOLATE CUPCAKES



Aztec Chile-Chocolate Cupcakes image

Cap off a Mexican meal with this distinctive chocolaty dessert. It's a sweet and spicy delight!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 24

Number Of Ingredients 20

2 cups Gold Medal™ all-purpose flour
3 teaspoons ancho chile pepper powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon ground red pepper (cayenne)
1 cup hot water
2/3 cup unsweetened baking cocoa
3/4 cup shortening
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla
1 bag (11.5 oz) milk chocolate chips (2 cups)
1/2 cup butter or margarine, softened
3 oz unsweetened baking chocolate, melted, cooled
3 cups powdered sugar
1/2 teaspoon ground cinnamon
1 tablespoon instant espresso coffee powder or granules
About 3 tablespoons milk
2 teaspoons vanilla

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • 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.
  • In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 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.
  • Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  • 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.
  • 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 1/8-inch thickness on cookie sheet. Refrigerate about 30 minutes or until set. Break into pieces; reserve.
  • 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.

Nutrition Facts : Calories 360, Carbohydrate 46 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 35 g, TransFat 1 1/2 g

AZTEC HOT CHOCOLATE



Aztec Hot Chocolate image

Provided by Marcela Valladolid

Categories     beverage

Time 15m

Yield 4 servings

Number Of Ingredients 9

4 cups whole milk
One 3.2-ounce disk Mexican chocolate, chopped
1 dried guajillo chile, stemmed, seeded and deveined
1 cinnamon stick
1 vanilla bean
2 cups heavy whipping cream
1/4 cup powdered sugar
Ground cinnamon, for dusting
Chili powder, for dusting

Steps:

  • For the hot chocolate: Bring the milk to a simmer in a large heavy saucepan over medium-high heat. Add the chocolate, guajillo chile, cinnamon stick and vanilla bean. Reduce the heat to medium-low. Simmer for 10 minutes, whisking constantly to develop some froth and completely melt the chocolate. Remove the chile, vanilla bean and cinnamon stick from the hot mixture.
  • For the whipped cream: In the bowl of a stand mixer fitted with a whisk attachment, or in a large glass mixing bowl with a hand mixer, beat the cream until soft peaks form. Add the powdered sugar and beat to stiff peaks.
  • Pour the hot chocolate into a mug. Dollop with the whipped cream and dust with cinnamon and chili powder. Serve immediately.

XOCOLATL (AZTEC CHOCOLATE)



Xocolatl (Aztec Chocolate) image

This bitter, spicy Aztec drink is what modern 'Hot Chocolate' is based from. For a more authentic version the way the Aztecs enjoyed, chill the Xocolatl before drinking.

Provided by Antipex

Categories     Drinks Recipes     Hot Chocolate Recipes

Time 20m

Yield 2

Number Of Ingredients 5

1 ½ cups water
1 green chile pepper, sliced
4 cups water
¼ cup unsweetened cocoa powder
2 teaspoons vanilla extract

Steps:

  • Bring 1 1/2 cup water to a boil in a pot; add the chili pepper, seeds included, to the boiling water and cook at a boil for 5 to 10 minutes. Strain the chili pepper and seeds from the water; return the water to the pot. Add 4 cups water to the chili pepper-infused water, reduce heat to medium-low, and bring to a slow boil. Stir the cocoa powder and vanilla extract into the boiling water; cook and stir until the powder dissolves completely, 5 to 10 minutes.

Nutrition Facts : Calories 46.1 calories, Carbohydrate 8.5 g, Fat 1.5 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 0.9 g, Sodium 23.7 mg, Sugar 1.9 g

CINCO DE CHILI CHOCOLATE CUPCAKES WITH CHILI CREAM CHEESE FROSTING



Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting image

Dark chocolate cupcakes with a bite! Topped with Chili Cream Cheese Frosting. This recipe was inspired from a combination of recommendations from AR Buzzers. Thanks all! They were a huge hit at our annual Chili Cook-off. Many wanted THEM to be allowed as an entry. Add more chili and cayenne powder to taste. (IF YOU CAN TAKE IT!)

Provided by Candice

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h18m

Yield 24

Number Of Ingredients 14

1 (18.25 ounce) box devil's food chocolate cake mix
1 ½ teaspoons ground ancho chile pepper
¼ teaspoon cayenne pepper
1 ¼ cups water
⅓ cup vegetable oil
3 eggs
1 teaspoon ground ancho chile pepper
⅛ teaspoon cayenne pepper
½ teaspoon ground cinnamon
4 cups confectioners' sugar, or more as needed
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
½ teaspoon clear vanilla extract, or to taste
24 small dried red chiles

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
  • Empty the boxed cake mix into a mixing bowl, and whisk in 1 1/2 teaspoon of ground ancho chile and 1/4 teaspoon of cayenne pepper. Using an electric mixer on medium speed, beat in the water, vegetable oil, and eggs; beat for 2 minutes. Spoon the batter into the prepared cupcake cups, filling them 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Remove and cool completely before frosting.
  • In a bowl, sift 1 teaspoon of ground ancho chile, 1/8 teaspoon of cayenne pepper, and the cinnamon with the confectioners' sugar. Beat in the cream cheese and butter with an electric mixer on medium speed until the frosting is smooth; mix in the vanilla extract. Spread the frosting onto the cooled cupcakes in attractive swirls, and poke a small dried chile, stem-side up, into the frosting as a garnish.

Nutrition Facts : Calories 273.5 calories, Carbohydrate 36.1 g, Cholesterol 57.2 mg, Fat 13.5 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 6.1 g, Sodium 248.9 mg, Sugar 28.2 g

CHOCOLATE AZTEC CUPCAKES



Chocolate Aztec Cupcakes image

Xocolatl (Aztec Hot Chocolate) is defined by its signature combination of chocolate, cinnamon and chile pepper. These cupcakes are inspired by that iconic combo.

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield 12 cupcakes

Number Of Ingredients 21

6 tablespoons unsalted butter, cut into pieces
1/2 cup unsweetened Dutch-processed cocoa
1/3 cup freshly brewed coffee
1 cup all-purpose flour
1 cup packed light brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground ancho chile powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground cayenne
1/3 cup sour cream
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
Bittersweet Glaze:
1 tablespoons unsalted butter, cut into small pieces
2 ounces chopped bittersweet chocolate
1 teaspoon honey
Large pinch ancho chile powder
Pinch kosher salt
Whole dried chiles and edible gold dragees, for garnish, optional

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin with cupcake liners.
  • Combine the butter, cocoa, coffee and 1/3 cup water in a microwave-safe bowl, cover with plastic wrap and microwave on high until the butter melts, about 1 minute. Whisk to combine.
  • Meanwhile, whisk the flour, light brown sugar, cinnamon, ancho powder, baking powder, baking soda, salt and cayenne in a large bowl. Beat the sour cream with the eggs and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; don't overmix.
  • Fill each cupcake liner about two-thirds of the way full with batter. Bake until a toothpick inserted in the center of the cake comes out clean, 18 to 20 minutes.
  • Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely.
  • For the glaze: Combine the butter, chocolate, honey, ancho powder and salt in a small microwave-safe bowl and cover with plastic wrap. Microwave on high until the butter and most of the chocolate is melted, about 1 minute. Whisk until smooth and let sit to cool, 15 to 20 minutes. Dip the top of each cupcake in the glaze. Garnish with chiles and dragees if desired.

AZTEC CHILI HOT CHOCOLATE



Aztec Chili Hot Chocolate image

I think this is off about.com, I don't remember, but it's lovely, and perfect for keeping warm. If I don't have chocolate, I use cocoa or hot chocolate instead of real chocolate. The chili chocolate mixture is also said to induce... romance!

Provided by Luschka

Categories     Beverages

Time 7m

Yield 2 serving(s)

Number Of Ingredients 5

2 cups milk
1/2 vanilla beans or 1/2 teaspoon vanilla essence
red chili pepper
1 cinnamon stick
45 g bittersweet chocolate

Steps:

  • Simmer milk in a saucepan with vanilla bean, cinnamon and chili. Heat through for about a minute.
  • Whisk in grated chocolate, and continue to simmer until melted.
  • Remove from heat and let 'steep' for another 2 minutes.
  • Strain out the spices and serve.

Nutrition Facts : Calories 156.2, Fat 8.9, SaturatedFat 5.6, Cholesterol 34.2, Sodium 119.6, Carbohydrate 11.3, Protein 8

CHILI CHOCOLATE CUPCAKES



Chili Chocolate Cupcakes image

I found this recipe on a blog called Cupcake Bakeshop, which is now closed. I haven't tried it yet, but wanted to save it for safe-keeping. It calls for a specialty item, ground pequin chilies, but I will be using chipotle chili powder, as I already have that. Top with Chili Chocolate Ganache Frosting, which I will post seperately.

Provided by scfl76

Categories     Dessert

Time 55m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 12

4 ounces unsweetened chocolate, chopped
1/4 cup unsweetened cocoa powder
1 1/4 cups water
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground dried chile pequins
1 cup butter, softened (2 sticks)
1 1/2 cups dark brown sugar
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla

Steps:

  • Boil water in a kettle then measure out 1-1/4 cup.
  • Combine chopped chocolate and cocoa powder in a medium sized bowl, add boiling water, whisk until smooth, set aside.
  • Sift flours, baking soda, and salt into a bowl. Add the ground pepper, set aside.
  • In a standing mixer, beat butter until creamy.
  • Add the brown sugar and beat until fluffy, about 3 minutes.
  • At medium speed, add eggs one at a time, beat well between each.
  • Add sour cream and vanilla and beat until combined.
  • Add about a third of the flour mixture, beat briefly until combined.
  • Add about half of the chocolate mixture, beat briefly until combined.
  • Repeat, adding flour, chocolate, then flour. Beat until just combined. Scrape down bowl if needed.
  • Fill cupcake papers about 3/4s full. Bake at 350 degree oven for 22-25 minutes or until cake tester comes out clean.

Nutrition Facts : Calories 193.8, Fat 12, SaturatedFat 7.3, Cholesterol 48.9, Sodium 149.5, Carbohydrate 21.5, Fiber 1.3, Sugar 13.4, Protein 2.6

AZTEC HOT CHOCOLATE PUDDING



Aztec Hot Chocolate Pudding image

It looks alarming when you make it -- it's hard to believe that sprinkling sugar and cocoa on top of a cake batter and then pouring hot water over it will end up edible, but it does, it truly does. This is a luscious, homey dessert, one of those self-saucing puddings that turn themselves as they bake into a layer of gooey sauce topped with tender cake.

Provided by Nigella Lawson

Categories     dessert, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

Butter for greasing pudding dish
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
1 teaspoon ground cinnamon
1/4 teaspoon chili powder
1 cup superfine sugar
1/2 cup best-quality cocoa powder
1/2 cup milk
1 teaspoon vanilla extract
1/4 cup corn oil
1/2 cup dark brown sugar
1/4 cup dark rum

Steps:

  • Heat oven to 350 degrees. Butter 8-cup pudding or soufflé dish. Set aside. In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, chili, superfine sugar and 1/4 cup cocoa powder. In small bowl, mix milk, vanilla and oil. Pour into flour mixture. Mix by hand for thick smooth batter.
  • Spoon batter into pudding dish, and smooth the top. Pour 3/4 cup water into a small pan. Set over high heat, and bring to boil. In small bowl, combine remaining 1/4 cup cocoa with brown sugar, making sure there are no lumps. Spread evenly across the batter. Pour boiling water over it, and top with rum.
  • Bake pudding until top is a bubbling sponge and center is wobbly and liquid, about 30 minutes. To serve, spoon out portions that include some of the top and chocolate sauce beneath. If desired, accompany with vanilla ice cream.

Nutrition Facts : @context http, Calories 590, UnsaturatedFat 13 grams, Carbohydrate 99 grams, Fat 18 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 403 milligrams, Sugar 67 grams, TransFat 0 grams

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