They're mostly powdered sugar. Buttercream frosting is mostly powdered sugar and butter. Makes sense, no?
This creamy frosting will have small bits of peanut in it, just like the candy does.
2 teaspoons of cayenne is just the right amount of heat for me. It announces its presence without overwhelming the chocolate cake. You can add as much or as little as you want, or eliminate it completely if you don't like spicy stuff.
Step 1: Gather the Materials
For the cupcakes:
-1 1/3 cup all-purpose flour
-1/2 cup cocoa powder
-1 cup boiling water
-2 tsp. baking powder
-2 cups (4 sticks) unsalted butter, room temperature
-2 tsp. cayenne pepper
-1 cup white sugar
-2 tsp. vanilla extract
For the frosting:
-1 cup (2 sticks) butter, room temperature
-12 De la Rosa candies, ground in a coffee grinder or food processor (comes out to about 2 cups)
-1 cup powdered confectioner's sugar
Step 2: Make the Cupcakes
Mix boiling water with cocoa powder, set aside to cool. Mmmmmm....it will smell like hot chocolate! If you're like me and bad at planning ahead, put it in the freezer to cool at supersonic speed! Just take it out and stir every 10 minutes or so.
Sift together the flour, sugar, baking powder, salt, and cayenne pepper.
Use an electric mixer to beat the butter smooth and fluffy. Beat in the eggs one at a time. Finally, add the vanilla extract and beat until smooth.
Add the flour mixture, and beat until just incorporated (don't over-beat). Stir in the cooled cocoa water. The freezer should bring it to room temp in about a half hour.
Line a muffin tin with 12 cupcake liners, and fill each liner about 3/4 full. Bake 15-20 minutes or until a toothpick comes out clean.
Step 3: Make the Frosting
Just like with the cupcakes, beat the butter until smooth and creamy.
Add the De la Rosa candy powder in 3 portions, beating after each one. Add the powdered sugar and beat until smooth.