Project Description


You can’t have Edward without Jacob! Well…maybe you can. I remember reading an article that said that Stephenie Meyer had originally written that Bella and Edward got married right after the first book. The publisher thought it was inappropriate to have Bella get married and bear her freaky, half-vamp baby at the tender age of 17. So, Meyer create the whole love triangle thing that would forever divide legions of girls into “Team Edward” or “Team Jacob.”

If you’ve never read the books or seen the movies, werewolves in Twilight are hot. Figuratively…

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And literally. Their bodies run at a higher temperature, making them an ideal companion for those cold, rainy days in Forks, Washington. To celebrate this unique characteristic, I made spicy chocolate cupcakes – a moist chocolate cake with a cayenne-spiked pudding center, frosted with a cayenne/cinnamon chocolate buttercream, and sprinkled with spicy chocolate shavings. Don’t worry- these aren’t super spicy, just a warm kick of heat that warms your belly.

Jacob Cupcakes

Spicy chocolate cupcakes with a cinnamon/cayenne buttercream)

Makes 25 cupcakes

Cake recipe from So, How’s It Taste, originally from Hershey’s

Pudding recipe from So, How’s It Taste, adapted from Love & Olive Oil

Chocolate buttercream from a combination of Savory Sweet Life and So, How’s It Taste

Cake ingredients:

  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup boiling water

Pudding ingredients:

  • 1 tablespoon cornstarch
  • 2 tablespoon white sugar
  • Pinch salt
  • 1/4 teaspoon cinnamon
  • Pinch cayenne
  • 3/4 cups whole milk
  • 1/2 bar Chuao Spicy Maya Chocolate Bar, coarsely chopped (or the spicy chocolate of your choice)
  • 1/4 teaspoon vanilla extract

Frosting ingredients:

  • 1 cup unsalted butter, softened (not melted)
  • 3 1/2 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1/2 teaspoon table salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne (low level of heat, add more if you dare!)
  • 1 teaspoons vanilla extract
  • 3-4 tablespoons whole milk or heavy cream

To make the cake:

  1. Preheat the oven to 350 degrees. Line muffin pan with paper liners.
  2. Whisk together the sugar, flour, cocoa, baking soda, baking powder, and salt. Add the eggs, oil, milk, and vanilla. Beat for 2 minutes on medium. Slowly stir in the boiling water (I just microwaved it). Pour batter into liners.
  3. Bake for about 22 minutes or until toothpick comes out clean. Cool for several minutes in pan, then transfer to wire racks. Allow to cool completely.

To make the pudding

  1. In a double boiler, combine the cornstarch, sugar, cinnamon, salt, and cayenne. Whisk in the milk and cook over gently simmering water. Stir occasionally. After about 20 minutes, add the chocolate. Cook for 2-4 additional minutes until thickened.
  2. Remove from heat and stir in the vanilla. Store in a airtight container. Can be refrigerated for up to 3 days.
  3. Using a small knife, cut out a small cone from the top of each cooled cupcake. Fill up the hole with pudding, about 1 tablespoon.

To make the frosting

  1. Put butter in your stand mixer fitted with a paddle attachment. Cream butter for 2-3 minutes on medium.
  2. Sift together the powdered sugar, cocoa, cinnamon, and cayenne. Slowly add to the mixer while on low speed. Add the vanilla,  salt, and milk beat on medium for 3 minutes.
  3. Find the perfect consistency – add more powdered sugar for a thicker consistency or add more milk/cream for a thinner consistency.
  4. Frost the cupcakes with a 1M tip (or your preferred tip).
  5. Top with chocolate shavings.