Serrano Chilli Pepper and Cinnamon Cupcakes with Chocolate Cinnamon Cayenne Pepper Ganache

If you really want to be dangerously sexy, try these extra chocolaty, spicy cupcakes.

Ingredients

2 cups of all purpose flour

1 tsp baking soda

1 cup (2 sticks) unsalted butter, soften

1 cup granulated sugar

1 cup firmly packed light brown sugar

4 large eggs, at room temp

6 ounces of   melted unsweetened chocolate

1 cup of buttermilk

1 tsp vanilla extract

2 tsp ground cinnamon

9 (or to taste) tbsp cayenne pepper

1-2 tbsp Serrano chili peppers (pureed to taste)

Preparation

1.    Preheat oven to 350 degrees, line up cupcake pan and set aside

2.    In a small bowl, sift together the flour and baking soda, and set aside

3.    In a large bowl, on medium speed in an electric mixer, cream the butter until smooth.

4.    Add the sugar, and beat until fluffy for about 3 min

5.    Add the eggs one at a time, beating well after each addition

6.    Add the chocolate, mixing until well incorporated. Then add the cinnamon, cayenne pepper, and Serrano pepper

7.    Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended, and the batter is smooth.

8.    Carefully spoon the batter into the cupcake liners, filling them about their quarters full

9.    Bake for 15-17 minutes or until toothpick comes out clean

Chocolate Cinnamon Cayenne Pepper Ganache

About 2 cups of bittersweet chocolate

½ cup of cream

4 tbsp cayenne pepper

1 tsp ground cinnamon

1.    In a double boiler, melt the bitter sweet chocolate pieces, and cream together until smooth.

2.    Add cayenne pepper, and cinnamon combine together

3.    Place mixture into the fridge, until cooled, then pipe onto completely cooled cupcakes.