Spicy Chocolate Cupcakes

Ingredients

1 1/4 c. flour
1 T ancho chili powder
1/2 t. baking soda
4 oz semi-sweet baking chocolate or 
Taza Chipotle Chili Mexican chocolate
6 T butter
3/4 c. sugar
1 T. Madagascar Vanilla extract
2 eggs
3/4  c. water
 

Preparation

For the Hibiscus Buttercream Frosting, beat butter and hibiscus flowers in large bowl with electric mixer on medium speed until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Add water; beat until light and fluffy. Frost cupcakes with Hibiscus Buttercream Frosting.