Spicy Chocolate Cupcakes


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


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.

Chris Crandall