Recipe courtesy of Curbside Bliss Cupcakes
Show: Eat St.
Total:
1 hr 55 min
(includes cooling)
Active:
35 min
Yield:
6 cupcakes
Level:
Easy

Ingredients

Batter:
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 1/2 cup brown sugar 
  • 1/4 cup full-fat sour cream 
  • 1 large egg 
  • 1 teaspoon vanilla extract 
  • 3/4 cup all-purpose flour 
  • 1/2 cup cocoa powder 
  • 1/2 teaspoon baking powder 
  • 1/4 teaspoon baking soda 
  • 1/2 teaspoon cayenne pepper, or more if desired
  • Pinch of salt 
Spicy Buttercream:
  • 2 cups confectioners' sugar
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/4 cup heavy whipping cream 
  • 1/4 cup cocoa 
  • 1/4 teaspoon cayenne pepper, or more if desired

Directions

For the batter: Preheat the oven to 350 degrees F. Beat the butter, brown sugar, sour cream, egg and vanilla with 1/2 cup water in a stand mixer fitted with the paddle attachment on medium speed until blended.

Sift together the flour, cocoa powder, baking powder, baking soda, cayenne and salt in a medium bowl. Add the dry mixture to the batter and mix on high until blended, 2 minutes.

Place paper liners in a cupcake pan and scoop the batter into the liners. Bake until the tops bounce back when pressed, about 18 minutes. Let the cupcakes cool fully before frosting (about 1 hour).

For the spicy buttercream: Beat together the sugar, butter, cream, cocoa and cayenne with an electric mixer until smooth, about 3 minutes. (It should be stiff, not runny.) Use a piping bag or spoon to spread the buttercream on top of the cooled cupcakes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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