Cincinnati

Chili

Cupcakes

Chocolate cake with chile, cinnamon, and allspice topped with vanilla frosting and orange-colored white chocolate decoration (vegan too!)

Recipe and more about Cincinnati Chili at Dog Hill Kitchen

1 1/2 cups all-purpose flour

1 cup sugar

1/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoon chile powder*

3/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

pinch cayenne pepper

1/2 cup chocolate chips

5 tablespoons neutral vegetable oil

1 teaspoon vanilla extract

1 tablespoon vinegar (apple cider or white)

1 cup cold water

*Be sure to check for other ingredients

in spice jars labelled "chili powder".

You want to buy pure chile powder and

not anything with cumin, onion, garlic, etc added.

-Preheat oven to 350 degrees F and line a cupcake pan with papers.-Add the flour, sugar, cocoa, baking powder, salt and spices to a large bowl. Stir with a wire whisk until full incorporated. Add the chocolate chips and stir to distribute.-Mix together the oil, vanilla, vinegar and water in a small bowl. Add the wet ingredients to the dry ingredients and stir until combined. Fill the cupcake papers three quarters full.-Bake for 20-25 minutes until a toothpick inserted into the center of a cupcake comes out with only a few crumbs clinging.-Cool for 5-10 minutes and then transfer the cupcakes to a wire rack to finish cooling.-Frost and decorate.