It’s almost impossible to imagine making it to the end of the school year, when we first start classes in the fall, but as the year rolls on, we seem to be asking the same question over and over again……where has the year gone? Now I have to be honest and say I won’t look back fondly upon this year, as I have with others (you do have years like that) but it was a hard year for me. My back problems severely limited what I could do and how much I could do this year, but as a board member put it “I was in denial” , My back isn’t going to get better by itself, those days are long gone, and I need to get it taken care of….sigh I guess that mean I have to retire the red cape, once and for all, that’s the bad news.
Now the good news is, the year is just about over, Friday will mark my last student lunch day and Tuesday will mark my last faculty lunch day. Of course it’s not entirely over at that point, I still need to break down the kitchen and start on all the paperwork that I’ve been putting off through out the year….sigh. This is the time I miss just being a chef, I know it’s necessary, but I hate doing paperwork, and in the corporate world there’s more paperwork than you can imagine, and every i has to be dotted and every t crossed, no stone left unturned…..I’m sure you get the picture. I do understand that if they didn’t have such an intricate system in place, a company this large would be in total chaos, but that doesn’t mean I have to like it……I guess understanding will have to do for now.
There I go again, I can go on and on and on (as you feign surprise) but you’re not here today to listen to me complain, it’s Guest Post Friday!!!
Today my friends, it’s my great pleasure to introduce to you one of my favorite new bloggers, Anna from Icy Violet’s! If you’ve never had the pleasure of visiting with Anna at Icy Violet’s, I can promise you, you’re going to love it, and I can also promise you, that you’ll never know what you’re going to find. Now granted their’s an excellent chance its going to be something sweet, sugary and possibly chocolate, but you never know when a delicious Chicken Mole , or one of her vegetarian specialties like Northern Thai Curry will pop up. Then again there’s also the Ingredient of the week, not only informative but entertaining, leaving room for plenty of discussion on that weeks subject. But no matter when you stop or what you see, you’re going to be happy you did and when you leave you’re going to get that warm cozy feeling all over, like being wrapped in blanket of good food and love!
So sit back, relax, put your feet up and perhaps indulge in an herbal tea, just remember not to hit your head on the screen trying to get to the Chocolate, as I give you…….
Icy Violet’s
Hi! My name is Anna. I’m a post-graduate, underemployed mama of one who dreams big. I like food, fashion, babies, politics, and fuzzy animals, and I have a lot in the works, my friends. But for now I run a little food blog known as Icy Violet’s Kitchen (if you’re wondering about the name, it’s because I love to eat flowers and I prefer those flowers to be crusted in sugar, whenever possible).
Our delightful Chef Dennis has invited me to do a blog post, and I’m so pleased to be invited to take a place among the Strawberry Ricotta Crostatas (Crostati?), Blackberry Lime Butter Cakes and other marvelous creations that call this website home.
But enough chatter. Let’s get down to business.
Today our business is with chocolate. Real chocolate. Aztec chocolate. Nahua chocolate. They drank it cold, peppered with chili
When I was a kid, I thought I loved chocolate. What did I know about it? I grew up with one brother, and at the soft-serve-dairy-queen-ice-cream-drive-thru he always chose vanilla. So it was understood, in my little girl brain, that I must choose chocolate.
But somewhere around college I took a look at the crap I was eating (ice cream, pudding, cakes from a box) and thought you know, I don’t like this. One tastes like another and it’s all the same. It’s plastic chocolate.
Chocolate should be serious. It’s not the trick-or-treat throwaway food it pretends to be. It’s something dark and mysterious, straight out of a Mesoamerican jungle. Bitter as coffee, and far more seductive. Theobroma cacao. The food of the gods. A sacrament of chocolate, consumed in place of blood in sacred ritual.
Yeah, it got real heavy right there.
Don’t get me wrong. There is a place for Hershey’s Kisses, Rocky Road ice cream, even a box-mix cake once in a while (Lord knows I can’t reproduce the perfect, squishy fudginess of box brownies no matter how hard I try).
But chocolate deserves respect. It deserves to be paired with garlic and almonds in savory dishes. It deserves to be tried at full strength, melted over sweet oranges. It deserves to be called by its real name once in a while…xocolatl. It deserves to be paired up with its Mesoamerican cohorts, chili peppers and vanilla (not opposites after all, but best friends).
These cupcakes are a celebration of chocolate’s past. Cook some up, and dedicate them to the jungle gods.
Xocolatl Cupcakes
This recipe is based on the chocolate cupcake recipe from Magnolia Bakery, my go-to for a chocolate cake with a flavor that favors the stronger notes of chocolate. Less milk, eggs, and sugar. More bean. The icing is my own.
These cuppies can have as much or as little spice as you like. The recipe I’m giving you was described as ‘bitey’ from my friends/guinea pigs who tried it. I thought it could use a little more spice, to be honest, but I like things strong. Did you notice?
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 4 large eggs at room temperature
- 6 ounces unsweetened chocolate melted, 170 gm
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 teaspoons chili powder (I used pasilla for a more complex flavor but regular is fine too)
- 1/4 cup cocoa
- 3 1/4 cups powdered sugar
- 1-2 teaspoon chili powder
- 8 ounces butter at room temperature (important! microwaving can approximate it but you're taking risks with the texture), 227 gm
- 1/2 teaspoon vanilla extract
- 3 tablespoon milk or cool coffee if you want to be really exciting!
- Chili powder (again I recommend pasilla) to sprinkle on top
- To melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes (about; stir occasionally until completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm).
- Line two 12-cup muffin tins with cupcake papers; set aside.
- In a bowl, sift the flour, baking soda, cinnamon and chili powder together; set aside.
- In a big mixing bowl, cream the butter, using an electric mixer on MEDIUM speed, until smooth. Add the sugars and beat for about 3 minutes or until fluffy. Add the eggs, one at a time, beat well after each addition. Add the chocolate, mixing until well incorporated.
- Add the dry ingredients, in three parts, alternating with the buttermilk and vanilla. With each addition, beat until ingredients are incorporated but do not overmix.
- Carefully spoon batter into cupcake liners; fill 3/4 full.
- Bake in a 350° oven for 20-25 minutes or until pick comes out clean. Cool in tins for 15
- With an electric mixer, beat together sugar, cocoa, chili powder, and butter.
- Mix on low until well blended, and then on medium for another two minutes.
- Add vanilla and milk/coffee, beating on medium for another minute.
- Pipe onto cupcakes and top with a sprinkling of chili powder.
I have to admit that I’ve never tried chili with chocolate, and it was all I could do not to drop the post and run into the kitchen to make those lovely chocolaty cupcakes of joy (but they will be made, very soon)! And if you enjoyed this delicious guest post as much as I did, please head on over to Icy Violet’s and say hi to Anna, and check out some of her mouth watering creations, you’ll be glad you did!
That’s about it for today my friends, have a great weekend and I’ll see you all real soon!
I like the bold combination of cinnamon and chilli in Mexican chocolate and their chocolatey deserts. The cupcakes look really yummy!
Dennis- Take care of you! Wish I could do something to help. I’m really good at paperwork but with the pony express mail us Canucks deal with I’m not sure it’d help you much.
Anna- It is so nice to meet you. Any friend of Dennis’s is a friend of mine. Any friend who brings chocolate is my new bestie. These look wicked good. Do you deliver?
thank you kim bee! besties it’s official! actually i am trying to put something together where i DO deliver… you don’t happen to live in the northwest of the US do you? 🙂
I love chili with chocolate, what lovely cupcakes!
What a fantabulous cupcakes you have there , Anna ! Throw some of that over here ! 😀 Scrumptious guest post , Chef Dennis !
Chef Dennis! I’m thrilled to see my name up in the lights of your blog. Thanks so much for featuring me, and for your kind words. I’m so sorry to hear about your back problems, back issues can be such a burden. Best of luck!
Delicious indeed! It was trully fascinating to read your post about chocolate, Anna! Chef, I hope you will be able to relax soon!
Good luck with all that paperwork, Chef!!
These cupcakes look Ah-mazing!!
Yummy! Chocolate, chilli and cinnamon can’t wait to try this combination.
I like the cupcakes.
Anna – beautiful cupcakes. I always love the combination of chocolate & chili. Nice to meet you!
Chef – sorry to hear your still having trouble 🙁
Ooh, if there is any way to make chocolate more of an indulgence it is to add chili and cinnamon. These look like nothing but a new addiction. Rich moist and chocolatey with a kick. Great guest post!
Sorry to hear about your back, Chef. My husband does suffer from the same nagging pain which can be worse at times than others. He takes Doan’s back pills for some relief.
Both of you enjoy the weekend!
Wishing you a happy weekend Chef and thanks so much for inviting Anna over here. Anna, it is a pleasure to meet you and you do have a way with words, and chocolate.
I absolutely love the combination of chocolate and pepper – it’s definitely a classic!
I’ve tried Mexican hot chocolate before but didn’t love the use of chile in my drink. But this looks so yummy that maybe I just need to try it in a solid form vs liquid. I do hate all spicy drinks.
Chef, chin up, feel better and plod through that paperwork!
These look delicious.
Yes, please. I’ve always wanted to try a chocolate cake with a bit of chili, i’ve heard about mixing chocolate and chile piquín, but never with chile pasilla.
Questions:
Does the Mexican Chocolate Icing has chocolate?
And if it does, please, can you tell me wich one( melted chocolate, mexican chocolate, cocoa powder)?
I hope to make them really soon, thank you so much for sharing!
Have a great weekend!
hi diana! the frosting does have chocolate! add a quarter cup of cocoa powder when you add the powdered sugar. sorry about the omission! thanks for your comment 🙂
This makes me feel like having a hot chocolate with soymilk, chili powder and chocolate. I might have to do that for dessert tonight. I hope you have a wonderful weekend!
Delicouso! I just can’t get enough of chocolate!
Oh, I have had chocolate with chili in a candy bar and it is fantastic. Spice in some chocolate, you’ve got to love it. Anna it is so nice to meet you and your cupcakes are killer, I especially like the last photo with the teeth marks. Are those my teeth, LOL? Could be. Thanks Dennis and Anna and lovely weekend to you both.
ha! i know some people dislike teeth marks in photos but, well, i have to show the inside of the cupcake SOMEHOW, right? ill take one for the team. 🙂
Chili-chocolate is one of my favorite things ever. I’ve always wondered exactly what the beverage the Aztecs/Mayas drank tastes like…but I can never really know. The closest I’ve come is brewing cocoa. It’s quite unique, give it a try if you please! http://shop.chocolatealchemy.com/collections/brewing-cocoa
Thanks Rebecca, I have not tried brewing cocoa, but it does sound wonderful! I had heard of a new type of coffee like cocoa, I wonder if this is the same thing.
ooo that does sound lovely. i’ve wanted to see the cocoa bean treated more like the coffee bean for some time! can’t wait to try this.
Oooh, boy, these look phenomenal! Off to visit Icy Violet! Good luck with your end of the year routine, Chef Dennis~
Anna,
Nice to meet you and I have had chili and chocolates in Vosges chocolates. It makes your taste buds sing. I’ll be trying your cupcakes soon. I always add cinnamon whenever I’m baking with chocolate.
Chef,
Sorry to hear about your back issues. Take care of yourself. Thank you for introducing us to Anna.
Just perfect! Love hot spice and chocolate!
These cupcakes look devine. Grown-up cupcakes. Delicious!
Fabulous guest post, last week I tried mexican hot chcoloate with chili, I fell in love with as my nose is blocked with cold, it helped little for opening that. Nice to meet you Anna.
Chocolate and chile are a favorite combination of mine. So nice to find another way to join them. Great guest post. Great blog.
Everyone needs a chance to compain! Good thing that you have a good outlet to do so! This was a fantastic guest post Anna, bravo for the cupcakes! They look amazing!
Hi Anna…that is so yummy delicious…who doesn’t love chocolate ! I do and yours look good! Love the frosting too. Great post! Thank you Anna for sharing with us this great cupcake recipe 🙂
Chef Dennis…thanks for introducing Anna and her blog to us. Will be checking it out soon and I am sure she has a great blog. Do take care . Standing too long in the kitchen will give you the back pain so maybe you should rest more and hope this holiday break will give you the rest needed. God bless and have a great day,
Elin
My mouth is watering. I wish I had a cupcake in front of me. I would even do with one of the half eaten ones. That picture is worth a thousand drools.
HI, this chocolate cupcake look sinfully delicious. Love the texture, so soft and moist. The topping look extremely good too. Thanks for sharing the recipe.
Have a nice day.
how long do you cook these if your making mini-cupcakes?
it all depends on how small your mini is. If you’ve used it already I would stay with the time that works for you. Otherwise I would probably start looking at around 12-15 minutes
Chef D,
I made these and the tops of my cupcakes have constantly collapsed on me. They never seem to stay up. The batter always has a very mousse texture to it, which I’m assuming is what’s causing them to be too light and unable to keep a poofy “muffin like” top. Suggestions? Thanks!
hi Sarah
this was a guest post by another blogger, so I don’t know if I can answer the question very well, but after looking at the recipe the only question I have that could cause any issues is the temps of the the eggs, butter and buttermilk. Butter should be soft to the point that you can easily push your finger into it but not so soft that it can’t hold its form when you push the finger into it. Also the eggs and buttermilk should be at room temperature.
I wish I could tell you more about the recipe but I’ve never made it. My suggestions are based on what I’ve learned about issues I’ve had while baking.
Dennis
I made these for a birthday party with a Mexican theme and while the flavor was delicious they were dry and crumbly and more like a muffin than a cupcake. I tried to follow the recipe exactly.
I’ve made these a couple of times now and they are amazing! I use an off brand of chili powder and I use the suggested coffee for the frosting instead of milk. They are moist and have a perfect balance of chocolate, chili, and cinnamon. Whoever says they are dry really must hot have followed the recipe correctly or perhaps they have an ill-tempered oven. Mixing the buttermilk and pure vanilla in between the sets of dry mixture is important so don’t forget! Thanks for sharing the awesome recipe! 🙂
the chili powder that you use is ground chilis with no cumin/garlic/oregano, right? I use a lot of chime chili powder so I think it might be hotter than the one you use. Do you have recommendations for adjusting? Thanks for the recipe–looks relish!
hi Judy
it’s just plain chili powder, I don’t think those other spices would really add the flavor you want to your cupcakes. As for adjusting I would just use your best judgement, the cupcakes are not supposed to be super hot, the chili just adds a little to the flavor profile
These look amazing! I am going to make them this evening but will be adding cranberries to make them a little more “holiday”.
Have you ever done them with dark chocolate in the cupcakes or the frosting? Or replaced the oil with applesauce?
What are you’re thoughts?