Spice it up

Mexican Chocolate Cupcakes with Ancho Whipped Cream

Chile in a cupcake?  Yes, the balance of spiciness and sweetness are harmonious in this delicious cupcake.  Light, fluffy, moist cake topped with a sweetened whipped cream and a little warmth in the back of your throat when you're done.  Amazing and satisfying.

Stress relief tip of the day:

Accept what you can't control. Some circumstances are simply beyond our control, and we have to learn to cope with and accept them. Fortunately, you do have control over how you react to stressful situations. Staying calm and being willing to accept emotional support from others can help in managing stress.

Mexican Chocolate Cupcakes with Ancho Whipped Cream Recipe

Ingredients

Cake:

1 tablet Mexican chocolate, chopped

1 cup almonds, toasted

1/3 cup all purpose flour

1/4 cup cocoa powder

1 tbsp ancho chili powder

1/2 cup unsalted butter

1 cup sugar

6 large eggs, separated, room temperature

1 tsp coffee extract

1/2 tsp almond extract

pinch of salt

Topping:

1 1/2 cup heavy cream

1 tsp ancho chili powder

1 tbsp vanilla extract

5 tbsp confectioner's sugar

Directions

For the cake.  Preheat oven to 350 degrees.  Line muffin pan with cupcake liners.  In a food processor, combine the chocolate and almonds and pulse to grind finely.  Transfer to a small bowl.  Add the flour, cocoa and chili powder and whisk to minx.  In a large bowl, using a stand mixer on medium speed, beat the butter until pale, about two minutes.  Reduce speed to low and gradually add 1/2 cup  of sugar, scraping down the bowl as needed.  Increase the speed to medium and beat until light and fluffy.  Add the egg yolks one at a time.  with the mixer on low, add the ground chocolate and almonds, coffee and almond extracts and beat until blended.

In a large bowl combine the egg whites and salt and beat until frothy.  Gradually add remaining sugar, and increase speed to medium hih until whites form stiff glosssy peaks.  Using a spatula fold in a third of the whites into the patter.  foldin in remaining whites in two additions until combined.  pour batter into cupcake lines 2/3 of the way full.  Bake for 15-17 minutes.  Cool on a cooling rack for five minutes before frosting.

For the topping.  In a bowl whisk together the cream and chili powder and let stand for five minutes.  Whisk confectioner's sugar into the cream mixture and pour into a bowl.  Add the vanilla and beat with the whisk attachment on medium high until soft peaks form.

Transfer whipped cream to a piping bag with a star tip and decorate cupcakes.  Top with chocolate covered cocoa nibs if desired.

Adapted from the Williams-Sonoma Baking Book