Chocolate Chili Cupcakes

Ingredients:

Chocolate cupcakes

• 6 tablespoons unsalted butter, cut into pieces
• 0.5 cup cocoa powder
• 1/3 cup freshly brewed coffee
• 1 cup premium flour
• 1 cup brown sugar
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ancho pepper
• 0.5 tsp baking powder
• 0.5 tsp of soda
• 0.5 tsp fine salt
• 1/4 tsp ground cayenne pepper
• 1/3 cup sour cream
• 2 large eggs at room temperature
• 1 tsp vanilla extract

Sweet and savory glaze

• 1 tbsp unsalted butter, cut into small pieces
• 60 g chopped bittersweet chocolate
• 1 teaspoon of honey
• A large pinch of ground ancho pepper
• A pinch of coarse salt
• Whole dried chili peppers and golden dragees for garnish, optional

Preparation:

1. Preheat oven to 350°F (175°C) with a rack in the center. Line a standard 12-cup muffin tin with paper liners.
2. Cupcakes:
   
   Combine the butter, cocoa, coffee, and 1/3 cup water in a microwave-safe bowl, cover with plastic wrap, and microwave on high power until the butter is melted, about 1 minute. Stir.
3. Meanwhile, in a large bowl, whisk together the flour, light brown sugar, cinnamon, ancho powder, baking powder, baking soda, salt, and cayenne pepper. Combine the sour cream with the eggs and vanilla in a small bowl. Fold the hot chocolate mixture into the flour mixture. Fold in the sour cream mixture, but do not beat.
4. Fill each cupcake cupcake liners about two-thirds full with batter. Bake until a toothpick inserted into the center comes out clean, 18–20 minutes.
5. Cool the cupcakes on a wire rack in the pan for 10 minutes, then remove from the pan. Let them cool completely on the rack.
6. Glaze:
   
   Combine the butter, chocolate, honey, ancho chili, and salt in a small microwave-safe bowl and cover with plastic wrap. Microwave on high until the butter and most of the chocolate are melted, about 1 minute. Stir until smooth and let cool for 15–20 minutes. Dip the top of each cupcake into the glaze. Garnish with chili peppers and jelly beans, if desired.