Chocolate Cayenne Cupcakes

I worked on a new recipe for cupcakes this week. I was craving a cupcake that was a little savory and not overly sweet. An "adult" cupcake if there is such a thing. There is just enough cayenne pepper in these to leave your mouth feeling warm after eating them. This is not by any means a spicy food. My kids gobbled them up and never once asked "What's in these?"
I was afraid that a butter cream frosting would be too sweet and take away from the subtle flavors of the cake so I opted for a simple ganache frosting that is perfect on these!
Try this out and tell me what you think.

Chocolate Cayenne Cupcakes

2 cups flour

1/2 cup unsweetened cocoa powder

2 teaspoons backing soda

1 teaspoon salt

1 tablespoon ground cinnamon

1/4 teaspoon cayanne pepper

1/4 teaspoon ground cloves

*sift together dry ingredients and set aside.

1/2 cup butter softened

2 cups sugar

2 teaspoons vanilla

2 cups coconut milk

2 eggs lightly beaten

 

Preheat oven to 350.. Cream together butter, sugar and vanilla. Bring coconut milk to a boil and add  gradually, then add eggs.

Gradually add dry ingredients and mix until well combined. Pour evenly into 24 cupcake tins with paper liners. Bake for 15 minutes or until toothpick comes out clean.

Ganache Frosting

¾ cup heavy cream

½ tablespoon corn syrup

4 oz. Bittersweet Chocolate

Place chocolate in medium heatproof bowl. Bring cream to a simmer in a small sauce pan and pour over chocolate. Let stand for 1 minute. Add corn syrup and stir with whisk until shiny and smooth. Let cool slightly. Dip room temperature cupcakes tops into bowl and allow to dry slightly before adding garnish.

Garnishment

Raw sugar

Candied  Chili pepper slices

Candy pepper slices by boiling a thinly sliced chili pepper in  1 cup sugar and 1 cup water for 5 minutes to candy them.. Then strain them form the syrup and lay them on parchment to cool off.

Sprinkle coarse raw sugar on top and garnish with 3 strips of candied pepper.