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Chili Chocolate Buttercream Frosting
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Description
A delicious buttercream inspired Mexican hot chocolate – infused with chili and cayenne pepper! Delicious on chocolate or hazelnut cupcakes!!
Ingredients
- 4 ounces, weight Unsweetened Chocolate
- 3 sticks Unsalted Butter, At Room Temperature
- 6 cups Confectioners Sugar
- 2 Tablespoons Whole Milk Or Cream
- ¼ teaspoons Chili Powder
- ¼ teaspoons Cayenne Pepper
Preparation
This recipe makes enough to frost 12 cupcakes with a piping bag.
Melt the chocolate in the microwave (heat it for 30 seconds at a time, stirring in between each burst), or on the stove in a double boiller.
Cream the butter on high using an electric mixer until light and fluffy. Add in the sugar one cup at a time along with the milk/cream, 1 Tablespoon at a time until the frosting reaches the desired consistency. You don’t have to follow the measurements here exactly, add less or more depending on what you like!
Add in the melted chocolate and spices. Beat on high until fully incorporated. Taste, and adjust seasoning if necessary.
Frost your cupcakes, and enjoy!
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