On to the important stuff! Knowing I had to make a name for myself at this little shindig (ha!) I began creating my dessert early in the week (very unlike me). I wanted to show up with a dessert that really made people double take when they tried it, spoke to my strength as a baker by trade, and was tried and true to The Spicy Bee.
Though all my sifting on the interwebs, I came across a mole cupcake, and I literally couldn’t help myself. You see, I had never really had mole, but I knew it was spicy. I also wasn’t aware what was actually in mole, so now I must give my disclaimer:
THESE CUPCAKES ARE NOT NECESSARILY THE HEALTHIEST CUPCAKES YOU WILL EVER EAT. THEY ARE, HOWEVER, THE MOST DELICIOUSLY SPICY THINGS THAT WILL EVER TANGO WITH YOUR TASTEBUDS.
Also for those of you going “Awww! No fair! I need GF!” I’m in the beginning process of perfecting the perfect GF mole–especially since I’m pretty sure the 3 tablespoons of flour in this recipe could easily be subbed with the standard GF all-purpose mix (as was my original intent).
These are the perfect cakes for your honey if he or she has a love for spicy foods and cream cheese frosting!
Spicy Mole Espresso Cupcakes
with Cinnamon Cream Cheese Frosting
- 8 oz dark chocolate
- 8 oz butter
- 3-4 T jarred mole sauce
- 3/4 c packed brown sugar
- 2 t cinnamon
- 2 t espresso powder
- 2 t vanilla extract
- 3 T all-purpose flour
- 4 large eggs
Cinnamon Cream Cheese Frosting
- 8 oz salted butter, room temperature
- 8 oz cream cheese, room temperature
- 1-2 t vanilla extract
- 2 t cinnamon
- Chili flakes or fresh strawberries to top (depends on your crowd)
For The Cupcakes
For The Frosting
Together your cupcakes and frosting will yield just over a dozen cupcakes (and I actually had more frosting than cupcakes, which I won’t complain about because you can put frosting on just about anything, right?)