Ghost Pepper Chocolate Cupcakes Recipe

Preheat your oven to 350°F (175°C)

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Step 2:

In a small saucepan, combine the

In a small saucepan, combine the milk and the minced ghost pepper.

Heat over low for 5 minutes

Heat over low for 5 minutes (do not boil) to infuse, then remove from heat and let cool to room temperature. Step 3:

In a large bowl, whisk together

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Step 4:

In a separate bowl, whisk the

In a separate bowl, whisk the eggs, oil, sour cream, vanilla, and the cooled, infused milk (strain out the peppers if you want less heat). Step 5: Gradually add the wet ingredients to the dry ingredients, stirring until just combined and no large lumps remain. Step 6:

Divide the batter evenly among the

Divide the batter evenly among the muffin cups, filling each about two-thirds full. Step 7:

Bake for 18-20 minutes, or until

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack. Step 8: For the frosting, heat the heavy cream until simmering, pour over chopped dark chocolate, let sit for 5 minutes, then stir until smooth and glossy. Let thicken before frosting cupcakes.

Ghost Pepper Chocolate Cupcakes

How to make it