Chipotle Dark Chocolate Cupcakes Recipes

DARK CHOCOLATE CHIPOTLE COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, mix together the flour, baking soda, and salt; set aside.
• In the bowl of an electric mixer, add butter and beat with the paddle attachment until smooth. Scrape the sides of the bowl as necessary to evenly cream it. Add the sugars, sifted cocoa powder and chipotle peppers and mix again at medium speed until light and fluffy, about 1 minute. Add eggs, vanilla and water. Beat at medium speed until combined, about 30 seconds. Add slightly cooled melted chocolate and mix again, scraping bowl to evenly mix everything.
• Add the flour mixture, scraping sides and bottom of the bowl as necessary. When well incorporated, add the chips and mix briefly, about 5 seconds.
• Refrigerate the dough in the bowl until cool and fudge-like, but not solid, for approximately 1 hour. You can use an ice cream scoop to create large, even sized cookies. These cookie-dough balls can also be frozen at this point, and baked right from the freezer whenever the need arises.
• When ready to bake, press the tops of the cookie dough-balls into the sugar, and then top with 2 to 3 pieces of dark chocolate chips. Place onto parchment-lined baking sheets, allowing space for the cookies to spread. Bake for 12 to 14 minutes. Remove the cookies from the oven when they are still a little underdone. Slide the parchment paper with the cookies onto a cooling rack and allow to cool before removing from parchment

DARK CHOCOLATE CUPCAKES

Steps:

• In small microwavable bowl, microwave 2 tablespoons chocolate chips uncovered on High 1 minute, until melted, stirring once halfway through heating. Pour chocolate onto 12 x10-inch sheet of waxed paper; spread in thin layer, forming 3 x3-inch square. Place second 12 x10-inch sheet of waxed paper over chocolate square; press to release air bubbles. Roll waxed paper tightly into a cylinder. Regenerate until set.
• In medium heat- place 1 1/3 cups chocolate chips and 1/4 cup butter. In small microwavable bowl, microwave whipping cream on High about 1 minute or until cream just begins to simmer. Pour cream over chips and butter; beat with whisk until chocolate is melted and mixture is smooth and shiny. Refrigerate 30 to 45 minutes until completely cooled, stirring occasionally.
• Heat oven to 350°F (325°F for dark or nonstick pans). Place Reynolds Baking Cups in each of 12 regular-size muffin cups. In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix boiling water and cocoa until dissolved.
• In large bowl, beat 1/2 cup butter with electric mixer on medium speed 30 seconds. Gradually add sugar, beating well. Beat 2 more minutes. Beat in vanilla and egg until blended. On low, alternatively add flour mixture and cocoa mixture, beating just until blended. Divide batter among muffin cups. Bake 20 to 25 minutes or until toothpick comes out clean. Cool 5 minutes. Remove from pan to cooling racks. Cool completely.
• Beat frosting with electric mixture on medium speed until light and fluffy, about 30 seconds (Do not overheat.) Fit decorating bag with large star tip. Fill bag with frosting. Pipe frosting in circular top of each cupcake and mounding frosting slightly in center.
• Unroll waxed paper cylinder, causing chocolate to crack creating shards. Garnish each cupcake with chocolate shards. Store in refrigerator.

CHIPOTLE DEVIL'S FOOD MINI CUPCAKES

Steps:

• Heat oven to 350°F. Place mini paper baking cup in each of 32 mini muffin cups. In large bowl, combine all cake ingredients. Beat with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Fill muffin cups 2/3 to 3/4 full, about 1 tablespoon per cup.
• Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pans to cooling racks. Cool completely, about 20 minutes.
• In small bowl, combine cream cheese and powdered sugar. Beat with electric mixer on low speed until mixed. Beat at medium speed until creamy. Spoon 2 tablespoons into one custard cup and 2 tablespoons into another custard cup; set aside. To remaining frosting, gradually beat in enough to make frosting smooth and spreadable. Frost cupcakes.
• Stir small amount of red food color into 2 tablespoons of the frosting, or until bright red. Stir 1 drop green food color into remaining 2 tablespoons frosting or until medium green. Spoon each colored frosting into a small resealable food-storage plastic bag. Cut 1/4-inch opening in one corner of red frosting bag. Pipe a small chili pepper on top of each cupcake, curving slightly and tapering to a soft point. Snip a tiny opening in one corner of the green frosting bag. Squiggle a little frosting at the wide end of the pepper for stem. Store in refrigerator.

DARK CHOCOLATE CHIPOTLE COOKIES

Steps:

• Whisk together flour, baking soda, and salt in a bowl.
• Place the chopped chocolate into a microwave-safe bowl; melt in the microwave oven at 40 percent power in 30-second intervals; stirring after each melting, until the chocolate is warm and smoothly melted, 1 to 3 minutes. Allow to cool slightly.
• In a separate large bowl, use an electric mixer to beat the butter, brown sugar, 1 1/2 cup of white sugar, cocoa powder, and chipotle pepper until smooth. Add the eggs one at a time, beating each egg into the mixture before adding the next. Beat in the vanilla extract and water.
• Mix the melted chocolate into the butter mixture. Gently stir in the flour mixture until incorporated. Mix in the chocolate chips. Cover bowl, and refrigerate dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Place 1/2 cup sugar in a small bowl. Roll dough into small balls. Roll balls in sugar to coat. Place the cookies onto the prepared baking sheets, about 2 inches apart.
• Bake in the preheated oven until cookies are set, 12 to 14 minutes. Allow to cool on the sheets for a minute or two before removing to racks to finish cooling.

GHIRARDELLI® DARK CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line 12 cupcake molds or muffin tins with paper liners or spray with nonstick spray.
• To make the cupcakes, sift together the flour, cocoa, baking soda, and salt.
• In a medium bowl, whisk together the egg, brown sugar, and white sugar. Whisk in the milk, coffee, and melted butter. Whisk in the dry ingredients. Divide the batter evenly among the cupcake molds, filling them about three-quarters full.
• Bake for 15 minutes, or until a tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes. Using a small spatula or knife, remove the cupcakes from the pan. Continue to cool on a wire rack to room temperature.
• To make the frosting, melt the chopped chocolate in the top of a double boiler, or in a heatproof bowl, over barely simmering water, stirring occasionally until smooth. Heat the cream until hot. Remove from the heat and whisk in the chocolate. Transfer to a bowl and cool to just warm. Whisk in the butter until smooth. Let sit until it reaches a spreading consistency, about 1 hour. Spread the frosting on top of the cupcakes. Sprinkle them with chocolate chips.