Recipe for Mexican Cupcake Shots

This is my entry of Iron Cupcake: Earth. When I first heard about this competition and it’s great prizes ( from ETSY artist CAKESPY, JESSIE STEELE APRONS, CUPCAKE COURIER and TASTE OF HOME) I got very excited :) it’s fun to have one ingredient and work out your cupcake creation around it! And to win prizes for it? Bonus! The ingredient was chili peppers so I thought long and hard… I wanted something different but not too different so that people wouldn’t be willing to try it… so introducing my Mexican Chocolate Cupcake Shots :D

Dark chocolate cinnamon chili cupcake with chocolate tequila chilli ganache and topped off with a sprinkle of cinnamon and a slice of chili.

Cupcake Shots:
100g dark chocolate

100g butter, chopped

70g caster sugar

60g plain flour

20g self-raising flour

3 tablespoon cocoa powder

2 eggs
½ teaspoon chili powder
1 teaspoon cinnamon

Chocolate Ganache

50g milk chocolate
50g dark chocolate

1/3 cup thickened cream
1/4 cup tequila
½ teaspoon chili powder

Cupcake Instructions:

Preheat oven to 160 Degrees Celsius.

Melt the dark chocolate and butter together and stir until combined. Add the rest of the ingredients and mix well until the batter looks fudgy.

Spoon into small cupcake patty pans and fill it ¾ to the top.

Bake for about 15 mins or until an inserted skewer comes out clean.

Ganache Instructions

Bring the cream to boil in a small saucepan and turn off the heat. Add the chocolate and stir until the chocolate melts and is well combined. Let the mixture cool to room temperature and add the tequila and chili powder.

Wait till ganache thickens and then spoon it on top of the cupcake shots. Sprinkle with cinnamon and for decoration purposes, you can serve it with a fresh slice of chili.

How to Eat Mexican Cupcake Shots!

The key is that the cupcakes have to be baked in mini patty pans, so that you can pop it in your mouth in one go. Just like a shot :) The chocolate is rich and sweet and the chili and tequila gives it a really good kick!