This recipe is for a chocolate spicy cake. You can always make it as spicy as you like, but after a lot of testing, the amount of ingredients I have listed is a perfect amount.
You can make this as a cake or as cupcakes. The only difference is the baking time.
Cupcakes = 20-30 minutes depending on your oven
Cake (Fluted Pan) = 45-55 minutes depending on your oven
Step 1: Ingredients
½ Cup Hot Pepper Jelly
2 Tbsp. Chipotle Sauce
3 Cups of Butter
5 Cubes of Unsweetened Chocolate
½ Cup Cocoa
2 Large Eggs
2 ½ Cups Sugar
1 Cup Buttermilk
1 Tbsp. Vanilla Extract
2 Cups Flour
1 tsp. Baking Soda
¼ tsp. Salt
1 Tbsp. Ground Cinnamon
1 Tbsp. Chipotle Powder
Step 2: Make the Cake/Cupcakes
Mix the Hot Pepper Jelly with the Chipotle Sauce, set aside.
In a medium saucepan, melt Butter, Cocoa and Chocolate until smooth on low heat. Once combined, remove from heat. Set aside.
Mix Eggs, Sugar, Buttermilk and Vanilla Extract together.
Add the Flour, Baking, Soda, Salt, Cinnamon and Chipotle Powder to the Sugar mixture. There is no need to sift the dry ingredients.
Add the Chocolate mixture to the bowl and combine until smooth.
For the Cake, pour the batter in a Fluted Pan (Picture) and place in the oven and let bake for 45-55 minutes.
For Cupcakes, scoop the batter almost to the top of your cupcake foils. Bake for 20-30 minutes.
Remove from oven once done, and let cool in the pan for about to minutes before transferring to a cooling rack.