Flourless Mexican Chocolate Cupcakes are a gluten free delectable dessert made with a rich chocolate cake and topped with chocolate cream cheese frosting! A kick of cayenne pepper adds a fun twist to create a spicy treat.
For the cupcakes:
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup unsalted butter cut into small pieces (12 tablespoons)
- 2/3 cup packed light brown sugar
- 1/2 teaspoon kosher salt
- 4 eggs beaten
- 1 cup unsweetened cocoa powder
- 1/4 teaspoon cayenne pepper
For the frosting:
- 6 ounces cream cheese at room temperature
- 6 tablespoons unsalted butter at room temperature
- 3 tablespoons unsweetened cocoa powder
- 1 3/4 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cayenne pepper or more or less, to taste
- chocolate sprinkles for topping
- Preheat the oven to 375 degrees F. Line a cupcake pan with liners; set aside.
- In a heatproof bowl set over a pot of simmering water, combine the chocolate and butter for the cupcakes, stirring until completely melted. Remove from heat, add the brown sugar and salt and whisk until combined. Whisk in the eggs, one at a time, until the mixture is smooth. Add the cocoa powder and cayenne pepper and stir until just combined.
- Fill each cupcake liner about 2/3 full. Bake until set, about 15 to 17 minutes. Remove from the oven.
- To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter. Beat on medium-high until light and fluffy. Add the cocoa powder, confectioners’ sugar, vanilla and cayenne pepper. Beat until smooth.
- Pipe the frosting onto the cupcakes and sprinkle with chocolate sprinkles, as desired. Enjoy!
- I use a large closed star tip to pipe the frosting.