Ingredients:
Unsalted butter 8 oz
Dark chocolate 7 oz
Sugar 1 1/4 cups
Eggs, large 5 ea
All purpose flour 1 T
Chipotle Chili powder 1 T or tt
Cinnamon, ground For dusting
Dulce de Leche To drizzle
Yield 48 cupcake miniatures
1. Preheat oven to 400 degrees.
2. Melt the butter and chocolate in a saucepan over medium heat, whisking until smooth. Turn off heat, add sugar and whisk until sugar is dissolved.
3. Transfer to a mixing bowl and let cool slightly.
4. Temper the eggs into the chocolate mixture, one at a time, mixing well with a whisk after each addition. Add the flour and chili powder and mix well.
5. Pour the batter into well sprayed mini cupcake liners or silicone baking molds and bake for 8-12 minutes or until the top is set, but still slightly soft. Remove and allow to cool. Transfer to a cold sheet tray and refrigerate. Store, refrigerate, removing about 1 hour before serving. Drizzle with dulce de leche and dust with cinnamon.
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