Aug 29, 2008

Chocolate Chile Burbon Delights

The Iron Cupcake Earth: Chili has finally come to frutition for the month of August. After much trial and error, I created the moistest cake known to man. And what better flavor, CHOCOLATE! You should bake it and try it for yourself. OH? How you might ask, follow these directions...and in the mean time, Visit No One puts Cupcakes in the Corner to vote for my cupcake as the August (And Innaugeral) winner of the Iron Cupcake Earth: Chili Challenge.

I decided to keep it simple yet decadant so the every day chef could enjoy. So here's my venture at a Chocolate Chile burbon delight.

Chocolate Chile Burbon Delight:
1 butter chocolate cake mix
1 stick of butter
2 tsp dried Ancho Chili Powder
2 C water
1 tsp vanilla
1/2 C buttermilk
2 large eggs

Mix all together. Fill 2/3 full in paper lined cupcake pan. bake at 350* for 20 minutes or until cooked thoroughly. (Should spring back when touched on top)

Chocolate burbon Frosting:

3/4 C unstalted Butter
3/4 C unsweetened cocoa powder
1/4 C plus 2 Tbl buttermilk
1 1/2 lbs of powdered sugar
3 Tbl vanilla

Mix all together adding extra powdered sugar to desired texture. Top each cupcake with white chocolate shavings and Chocolate burbon Frosting. Enjoy!

The winner of Iron Cupcake Earth receives prizes from Cakespy's Etsy shop, Cupcake Courier, Fiesta Products, Hello, Cupcake, Jesse Steele, and Taste of Home.


bonnie said...


Bridget said...

Wow...those look heavenly! :)

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