Mayan Molten Chocolate Cupcakes

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Dark chocolate cupcakes with a spiced chocolate glaze

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  • 12
  • Average
  • 15 mins
  • 22 mins
  • 15 mins
  • Average budget

Ingredients

  • 6 tablespoons unsalted butter, divided use
  • 14 ounces coarsely chopped bittersweet chocolate, divided use
  • 1 teaspoon instant espresso powder
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground sea salt
  • 1 1/4 teaspoons ground ancho chili powder
  • 1 cup firmly packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 3 tablespoons heavy cream
  • 1/2 teaspoon finely grated orange zest
  • 1/4 teaspoon ground cinnamon

Preparation

Step 1

Heat oven to 350 degrees F. Line a 12-cup muffin pan with paper muffin cups.

Step 2

Melt 4 tablespoons of the butter, in a medium saucepan, over medium heat. Turn heat off, and stir in 8 ounces chocolate, and espresso powder, until melted and smooth.

Sift together flour, baking powder, baking soda, salt, and chili powder, in a medium sized bowl. Whisk in brown sugar, until combined.

Step 3

In a large bowl, using an electric mixer on medium speed, beat together eggs, oil, buttermilk, and vanilla, for 2 minutes. Reduce mixer speed to low, and beat in melted chocolate mixture, until combined, about 1 minute. Beat in flour mixture, until just combined.

Divide batter into muffin cups.

Bake at 350 degrees F, for 22-25 minutes, or until a toothpick inserted into cupcakes, comes out with moist crumbs attached. Cool cupcakes for 5 minutes in pan; remove from pan, and cool completely on a wire rack.

Step 4

Heat the additional 2 tablespoons butter, cream, orange zest, and cinnamon, in a small saucepan, over medium heat. When butter is melted, and mixture is hot, but not boiling, remove pan from heat. Stir in the additional 6 ounces of chocolate, until melted and smooth; cool mixture for 15 minutes.

Dip top of cupcakes into chocolate glaze.

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