Divine “Love Me” Cupcakes

Method

Step 1

CakePreheat oven to 325 degrees

Step 2

Heat coffee and butter in a saucepan until butter is melted, taking care not to boil contents. Once melted, whisk in cocoa powder.

Step 3

In a mixing bowl, beat sour cream and egg until combined.

Step 4

In another bowl, combine flour, sugar, baking soda, salt, cinnamon, and chili powder.

Step 5

Add coffee, butter, cocoa powder mixture to mixing bowl gradually.

Step 6

Slowly add dry goods to wet and beat until smooth.

Step 7

In greased or lined cupcake tins, fill 2/3 way. Bake for 10 minutes and let cool on a cooling rack.

Step 8

FillingAllow cream to simmer over medium heat until just bubbling. Do not let boil over.

Step 9

Meanwhile, chop the bittersweet chocolate into chunks. When cream is heated, strain and pour over room temperature chocolate.

Step 10

Let chocolate and cream mixture sit for a minute or so, and then whisk. When smooth, add the butter.

Step 11

While whisking, add in cinnamon liqueur until well incorporated.

Step 12

Transfer to squeeze bottle and set aside.

Step 13

FrostingWith paddle attachment, whip together confectioners sugar and shortening until crumbly.

Step 14

Add coffee and beat until smooth and fluffy.

Step 15

AssemblyWhen cupcakes are cool, use a small pastry tip to core out the center.

Step 16

Fill the cupcakes with the cinnamon liqueur ganache, using a squeeze bottle.

Step 17

Frost the cupcakes to your liking.

Step 18

Garnish A little edible gold leaf is beautiful for a special occasion, but a little shaved Divine chocolate also looks and tastes wonderful.