Friday, February 5, 2010

Chocolate Chipotle Cupcakes

I wanted to create something chocolate for Valentine's Day and what better than a chocolate cupcake? Well, how about a chocolate cupcake with chile chipotle powder and Grand Marnier? Now, that's a cupcake! The addition of these flavors are so wonderful and compliment chocolate so well. When you eat one of these cupcakes the first thing you taste is the Grand Marnier, then the sweet and delicate chocolate and it finishes with the warmth of the chipotle in the back of your throat. Absolutely delicious. Not too much heat but just enough to know it's there. The chocolate and chile is a very flavorful combination but if you prefer a plain chocolate cupcake then you can easily omit these two ingredients without a problem. You can also just use the chipotle and not the Grand Marnier if you don't have any or just don't like its mild orange taste. This is a very versatile recipe and you can make it your own in so many ways. I hope you enjoy.

Chocolate Chipotle Cupcakes


1/2 cup unsweetened cocoa powder
1 cup boiling water
3/4 cup almond flour
2/3 cup coconut flour
2 tsp. baking powder
1/2 tsp. chile chipotle powder (optional)
pinch salt (optional)
1/2 cup unsalted butter, room temperature
1 cup Splenda
2 eggs
1 tsp. vanilla
1/4 cup heavy cream
2 Tbsp. Grand Marnier (optional)
vegetable spray

Preheat oven to 375'
Pour boiling water into the cocoa powder and stir well to dissolve. Set aside to cool.

Whisk together in a small bowl the almond flour, coconut flour, baking powder, chile chipotle powder and salt.

Cream butter in a large bowl with a hand held mixer until light and fluffy. Add the Splenda a little at a time, beating after each installment. Beat for a minute or two to combine well. The mixture will not look very smooth but don't worry because it will come together later. Add the eggs one at a time and beat after each addition. Add the vanilla and cream and stir to combine.

Add the dry ingredients to the wet ingredients and stir to combine. Add the cooled chocolate mixture and stir until smooth.

Lightly coat a mini muffin tin with vegetable spray and divide the batter equally among the 24 compartments. Bake for 15 to 18 minutes. Cool in muffin tin for 10 minutes and then carefully remove and cool completely on a rack.

Nutrition Facts
24 Servings
Amount Per Serving
Calories 86.5
Total Fat 7.5 g
Saturated Fat 3.6 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.6 g
Cholesterol 31.5 mg
Sodium 48.0 mg
Potassium 36.0 mg
Total Carbohydrate 5.3 g
Dietary Fiber 2.2 g
Sugars 0.2 g
Protein 2.1 g

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