Okay so as I posted previously chocolate is my weakness!! I have an extremely hard time resisting it! So when I find a “different” chocolate recipe I am hooked!! And this one has all of my desires of an amazing chocolate cupcake rolled up in one! 🙂

Extreme Chocolate Cupcakes

for the cupcake

  • 1 1/4 sticks unsalted butter (cut into cubes)
  • 3oz. bittersweet chocolate
  • 3oz. unsweetened chocolate
  • 3 eggs
  • 1/2cup turbinado sugar
  • pinch of salt
  • 1/2 cup coconut rum*
  • 1tsp. vanilla
  • 1-2tsp. cayenne pepper(per your taste)
  • 1 tsp. cinnamon
  • 1tsp. instant coffee

for the frosting

  • 2oz. semisweet chocolate
  • 2Tbsp. unsalted butter
  • 3/4-1cup sugar(per your taste)
  • 3 egg whites(@ room temp!)
  • 1/4tsp. cream of tarter
  • 2tsp. vanilla
  • 1/3 cup water

Preheat the oven to 325F

line the cupcake pan with cupcake papers…I love to do the mini cupcakes 😉

Chop the chocolate and add to a double broiler(a heatproof bowl place over a pan of simmering water…bowl must NOT touch the water) along with the cayenne pepper and cinnamon. I used flavored chocolate for my bittersweet. here is a picture of what I used. I have also used Lyntt dark Chocolate w/ chili…but the firecracker was my favorite by far! 🙂 I found mine right @ our local Wal-mart in the candy aisle 🙂 It was just shy of 3oz. so i added an oz. of regular bittersweet chocolate 🙂

Stir until the chocolate is melted

In another heatproof bowl put the eggs, turbinado sugar and salt. Place the bowl on the same double broiler and whisk until mixture is warm…about 2-4minutes

Then whip with mixer (or stand mixer works best) on medium with whisk attachment until 3x the volume, about 5minutes

While that is mixing, in a small saucepan mix the Coconut Rum,vanilla and the instant coffee together and bring to a low boil.

Reduce the speed of the mixer and slowly add the rum/coffee mixture

Then add the chocolate until combined about 2 min.

Gradually add the butter until all is incorporated.

Scoop batter into the cupcake papers

Bake @ 325F for about 10minutes (for the mini cupcakes) 15minutes (for regular cupcakes) or until a toothpick comes out with just a few crumbs

Let cool completely

While the cupcakes are cooling…Make the frosting! 🙂

in a microwave safe bowl, melt chocolate & butter in 30second intervals until all melted

Whisk the egg whites, sugar, cream of tarter, salt and 1/3 cup water in a heatproof bowl.

Place bowl over double broiler, beat with a hand mixer on low then gradually increase speed to form soft peeks. This takes about 5minutes.

Remove the bowl from the pan and continue beating until mixture becomes cool and fluffy ( I transferred mine to another bowl to speed up cooling process)

fold in vanilla

fold in the chocolate

transfer to a piping bag ( or Ziploc baggy) with the end snipped

pipe the frosting on top of each cupcake

top with shaved chocolate ( i had an extra bar of the Firecracker, so i chopped that up and used that to garnish)

MMMMMmmmmmm ENJOY!! 😀

*If you did NOT want to add the alcohol to this you could definitely substitute 1/2cup CocaCola and just lessen the Sugar amount to 1/4cup 🙂

 

**this recipe is a revamped version of a recipe I found online**