If you read my previous post about a spicy Valentine’s day cuisine, you’ll know this spicy series is all about turning familiar foods into a culinary adventure. I don’t know when it began, but for as long as I can remember I have loved red velvet cake. It’s just the right amount of deep rich flavor, and not so syrupy sweet. It’s a sultry dessert that seduces the taste buds with no regrets. I just love it! This time, I made my red velvet cupcakes with spice. If you’ve had the pleasure of sipping an authentic Mexican cocoa, you know that it’s made best with rich spices and very high quality cocoa. This is exactly the edge I was going for with these cupcakes. The cocoa I added was a high quality cocoa from Chuao and runs about $17 per can. You can also opt for spiced Mexican cocoa, or a mid-range cocoa such as Godiva’s cocoa powder.
You will need:
- 1 box of German chocolate cake mix
- 1/2 cup light sour cream
- 1/4 to 1/2 cup good quality cocoa powder
- Eggs and vegetable oil according to the cake mix instructions
- .3 oz red food coloring
- 1 TBSP Cinnamon
- 1 TBSP Chili Powder (It is important that you read the label here. Please use pure chili powder and no the blend that includes garlic and cumin)
- Cream cheese frosting
- Cupcake tin
- Cupcake cups
1. Preheat oven to 350 degrees and line cupcake tins with cupcake cups.
2. In a large mixing bowl, mix cake mix, eggs, oil, and water. I use half water and half milk. Use all water if you would like to save calories. Add sour cream, cocoa and spices.
3. Fill cups 2/3 full and bake according to directions for cupcakes.
4. Cool completely and frost. Sprinkle the tops with cinnamon (and chili powder if you dare) and serve.