Chocolate Chili Cupcake with Sour Cherry Filling and Chocolate Cherry Buttercream

Hey guys! So i know that this sounds a bit intimidating but its DELICIOUS! The spice of the chili compliments the sweet tartness of the sour cherry perfectly!! AND this won February's Cupcake War (A little late I know...Sorry) Enjoy!!


Chocolate Chili Cupcake:
Ingredients:


2 2/3 cups all purpose flour
1 1/2 cups unsweetened coca powder
1 tablespoon cinnamon
3 teaspoons cayenne (good quality)
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
3 1/2 cups sugar
1/3 cup instant espresso
1 1/4 cups buttermilk OR (this is what I use) 5 T dry buttermilk (mixed into dry ingredients)
and 1 1/4 cups of water (mixed into wet ingredients)
3/4 cup vegetable oil
2 large eggs
2 large egg yolks
1 tablespoon vanilla extract
7 oz bittersweet chocolate squares, melted


Instructions:


1. Preheat oven to 325º. 
1. Sift flower, cocoa, cinnamon, cayenne, baking powder, salt, baking soda, espresso powder and dry buttermilk if you're choosing to use it instead of actual buttermilk, into a large bowl. 
3. Combine sugar, water, oil, eggs, egg yolks, vanilla and melted chocolate into another large bowl. Using electric mixer, beat mixture until blended.
4.  Add dry ingredients slowly, 1 cup at a time. Beat on medium speed until blended, scraping bowl occasionally. If batter seems too thick or you would like fluffier cupcakes (this recipe makes very dense cupcakes), add 2 tablespoons or more of strong coffee.
5. Spoon batter into cupcakes molds, filling them approximately half full.  Then put them in the oven for about 20-25 minutes to cook. 

Filling:
Ingredients:


Sour Cherry Preserves


Instructions:


Cut a hole in the top of the cupcakes using a thin jagged edged knife and scoop about a teaspoon of the sour cherry preserve inside the cupcakes. Then cut part of the top off (enough so it will fit back on top without spilling the filling everywhere) and frost!




Chocolate Cherry Buttercream:
Ingredients:


4 tablespoons of butter ( room temperature)
1 cup confectioner's sugar
2 tablespoons milk
1/2 a teaspoon vanilla
1 pinch salt
3/4 cup cocoa powder
1/2 cup chopped sour cherries (from preserves)


Instructions:

1.Beat butter for a few minutes with a mixer with the paddle attachment on medium speed
2. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter
3. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for for 3 minutes.
4. Take the sour cherries from the preserves and lightly squeeze them to get some of the excess juice out them chop them into smaller pieces ( quarter them basically) and mix them into the frosting.

5. FROST AND ENJOY!