Chocolate Fudge Ancho Cupcakes with Hibiscus Buttercream Frosting
Rich, spicy chocolate cupcakes with a hint of ancho chile, topped with vibrant hibiscus buttercream frosting.
Ingredients
Cupcakes
- 1 ¼ cups Flour (divided)
- 1 tablespoon McCormick Gourmet Collection Chile Pepper, Ancho
- ½ teaspoon Baking soda
- 4 ounces Semi-sweet baking chocolate
- 6 tablespoons Butter
- ¾ cup Granulated sugar
- 1 teaspoon Pure vanilla extract
- 2 Eggs
- ¾ cup Water
Frosting
- ½ cup Butter (softened)
- 1 tablespoon Finely ground dried hibiscus flowers
- 2 cups Confectioners’ sugar
- 1 tablespoon Water
Instructions
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Preheat oven to 350°F.
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Mix ½ cup of the flour, ancho chile pepper, and baking soda in a small bowl and set aside.
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Microwave chocolate and butter in a large bowl on HIGH for 2 minutes or until butter is melted. Stir until chocolate is completely melted.
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Stir in granulated sugar and vanilla. Beat in eggs one at a time.
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Gradually beat in the ancho-flour mixture on low speed until just blended.
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Add remaining ¾ cup flour alternately with water, beating until well blended after each addition.
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Spoon batter into 12 paper-lined muffin cups, filling each about two-thirds full.
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Bake 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Cool 10 minutes, remove from pans, and cool completely.
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For frosting: Beat butter and hibiscus flowers until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Add water and beat until fluffy.
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Frost cupcakes with hibiscus buttercream frosting.
Notes
Recipe adapted from McCormick.com. Hibiscus adds a tangy, floral note that beautifully balances the chocolate’s richness.
