It's true. I quite literally turn up my nose at Red Velvet cake. I mean, really, who does that cake think it is? Kinda chocolate? Electric red? Let's be honest with ourselves here. Beyond looks, your typical Red Velvet Cake isn't a strong competitor. Plus it's usually coated with thick cream cheese frosting, which I adamantly despise.
Imagine a moist and tender chocolate cake speckled with spices and crushed red hots. Seriously. Look at that beautiful texture! And then to finish things off, these little babies are topped with a thick pillow of Whipped Ganache Frosting. Oh. My. Goodness. Somebody get the rest of those cupcakes out of my kitchen asap.
So in honor of Cinco de Mayo and my (slightly) Mexican heritage, let's bring on the heat!
Red Hot Velvet Cupcakes with Whipped Ganache [click to print]
Makes about 12 cupcakes
For the Cake
- 1-1/2 c. flour
- 3/4 c. sugar
- 1/2 c. cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cayenne pepper
- 1/2 tsp. chipotle chili powder
- 1/2 c. butter, softened
- 1/2 c. sour milk
- 1/2 c. warm water
- 1 tsp. vanilla extract
- 1 egg
- 1/2 c. red hot candies, crushed
For the Whipped Ganache
- 1-1/3 c. semisweet chocolate chips
- 1/3 c. heavy cream
- 2-3 T. heavy cream
Whisk together flour, cocoa, soda, salt, pepper and chili powder. Add butter, milk, water, vanilla and egg. Mix just until no butter chunks remain. Stir in red hots. Scoop batter into cupcake liners and bake for 20-25 minutes or until center springs back when lightly touched.
While cooling, prepare ganache. Put chocolate chips in small, deep bowl and set aside. Heat 1/3 c. cream in small saucepan until just simmering. Immediately pour over chocolate chips and allow to sit for one minute. Stir until mixture is smooth and allow to cool until just firm. Whip with a handheld mixer until fluffy, adding an additional 2-3 T. cream until reaching the desired consistency. This stuff will firm up nicely so frost your cupcakes immediately. Devour.
Source: Cupcake recipe adapted from Oh SO Delicioso