Chocolate Chili Cupcakes with Lime Buttercream

by Country Spoon

Happy Cinco de Mayo! These sweet and slightly spicy cupcakes will make the perfect dessert to any dinner fiesta or barbeque. A fresh lime buttercream frosting sprinkled with zest brings all the flavors together.

Chocolate Chili Cupcakes:

2 c. all-purpose flour

1/2 c. cocoa

1 t. baking soda

1 t. baking powder

1/4 t. cayenne pepper

1/4 t. cinnamon

2/3 c. sugar

2/3 c. brown sugar – packed

1 stick butter – softened

3 eggs

1/2 c. sour cream

1  1/2 c. milk

Preheat oven to 350. Combine the first 6 dry ingredients in a medium bowl and set aside. Cream together butter and sugars until light and fluffy. While beating, add one egg at a time and then reduce speed and mix in milk and sour cream. Slowly add dry ingredients until incorporated.  Pour batter into cupcake liners until almost full. Bake for 18-20 minutes. Cool completely and top with lime buttercream to follow. The batter will make about 22 cupcakes.

Lime Buttercream:

1 stick butter – softened

3 c. powdered sugar

1 lime – juiced and zested

1 t. vanilla

2 T. milk

Cream butter then add powdered sugar, lime juice, vanilla, milk and half of the lime zest.  Beat at medium speed until frosting is light and fluffy. Frost onto cupcakes and sprinkle with the remaining lime zest.