Chocolate and Red Chile

Cupcakes:

3 ounces dark chocolate
1/3 cup cocoa powder
3/4 cup hot coffee
3/4 cup flour
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 eggs
2 teaspoons white vinegar
1 teaspoon vanilla

Preheat oven to 350 degrees.
Combine chopped dark chocolate and cocoa powder in a bowl.
Pour hot coffee over the chocolate and cocoa, let sit.
Combine flour, salt, and baking soda.
Mix together eggs, oil, vinegar, sugar, and vanilla.
Stir the chocolate, coffee, and cocoa mixture till smooth.
Add to the egg mixture. 
Add the dry ingredients till just combined.
Pour into lined cupcake pan.
Bake for 15 to 20 minutes.
Frosting:

1 block cream cheese
1 stick butter
2 cups powdered sugar
1 teaspoon vanilla
1/2 teaspoon of red chile power + more for sprinkling on top

Whip butter till fluffy.
Add cream cheese, powdered sugar, vanilla, and chile powder.
Whip till smooth and creamy.
Spoon on top of cooked cupcakes.

DSC_0095

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