Welcome to a delightful journey of flavors and aromas with our Spicy Caribbee Cocoa Delight Cupcakes. These exquisite treats combine the richness of dark chocolate with the tropical essence of our Spicy Caribbee Puerto Rican Vanilla. As you embark on this culinary adventure, you'll not only satisfy your sweet tooth but also explore the vibrant world of spices available at our shop. So, let's dive into the art of creating these delectable cupcakes!
- 1 1/2 cups semisweet chocolate chips
- 1 cup (2 sticks) unsalted butter
- 4 large eggs
- 3 cups granulated sugar
- 4 teaspoons Spicy Caribbee Puerto Rican Vanilla
- 2 cups all-purpose flour
- 1 cup (2 sticks) softened unsalted butter
- 1/2 cup Spicy Caribbee Old Dutch Cocoa
- 5 cups powdered sugar
- 3-4 tablespoons of milk
Directions for the Cupcakes:
Preheat your oven to 325°F (163°C).
Line a muffin pan with 12 paper baking cups for your cupcakes.
In a double boiler or a medium bowl set over simmering water, melt the semisweet chocolate chips and unsalted butter, stirring until smooth. Set aside to cool.
In a separate medium bowl, beat the eggs, granulated sugar, and 3 teaspoons of Spicy Caribbee Puerto Rican Vanilla until the mixture becomes pale and thick.
Gently fold in the melted chocolate mixture, followed by the all-purpose flour, ensuring a well-combined batter. If the batter appears too thick, consider adding an extra egg for a perfect consistency.
Spoon the batter into the prepared cups, adding a few extra semisweet chocolate chips to each cup for an indulgent, gooey goodness.
For the Frosting:
In a large bowl, whip together the softened unsalted butter and Spicy Caribbee Old Dutch Cocoa until you achieve a smooth texture.
Stir in 1 tsp of Spicy Caribbee Puerto Rican Vanilla and powdered sugar.
Gradually add milk, streaming it in until the frosting reaches your desired consistency. Scrape the sides and whip for an additional 1-2 minutes until the frosting is light, fluffy, and irresistibly smooth.