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These lightly spicy cupcakes have a slight kick thanks to an addition of cinnamon and cayenne pepper. To create them, I used a boxed milk chocolate flavored cake mix with a few alterations. I simply changed and added a few things
I Replaced:
the water called for in the recipe with strong brewed coffee that had been allowed to cool
I Added:
1 teas cinnamon
1/8 teas cayenne pepper
1 teas good vanilla extract
They were baked as directed and frosted with a ganache topping. The ganach was made by heating 1/2 cup evaporated milk (until steaming) and pouring it over 8 oz of chopped semisweet chocolate. I mixed the chocolate in and whipped it with a mixer. It was still slightly warm when I frosted the cupcakes and set about 30 minutes after frosting them.
I Replaced:
the water called for in the recipe with strong brewed coffee that had been allowed to cool
I Added:
1 teas cinnamon
1/8 teas cayenne pepper
1 teas good vanilla extract
They were baked as directed and frosted with a ganache topping. The ganach was made by heating 1/2 cup evaporated milk (until steaming) and pouring it over 8 oz of chopped semisweet chocolate. I mixed the chocolate in and whipped it with a mixer. It was still slightly warm when I frosted the cupcakes and set about 30 minutes after frosting them.
And I hope you don't mind, but I used your blue guy as my FB profile photo in honor of your work. My friend insisted it was clay so I sent her this link.
You are an inspirational baker!