Sorry for taking so long to update.
The truth is, I didn’t really know what to post next!
Since Halloween is getting close I thought to myself, “it has to have something to do with the holiday!”.
The next time I post, it will be. 
For now, here’s a little Bite From The Past recipe, you know, recipes that have been posted before in older
blogs of mine.
Not everyone read those blogs, so now, all my new readers can read recipes never before seen to them.
If your still a little confused read my previous post, “An Introduction To The Site” for more information
on the Bite From The Past posts.
Now, moving on to the recipe! This recipe was originally posted in February 21st, 2008.
I was a chocoholic at the time, always in need for something, anything, that contained all things CHOCOLATE.
So for an English project, where our class would have to make a TV channel, I offered to do a cooking show, of course!
The show was called “Cooking Like a Chocoholic” – I know, obsessed!
With the help of two friends, we filmed the show in my kitchen, where I made these Chocolate – Chili Cupcakes.
They were so good that my friends and I finished them on our own before sharing it to the class. xP
For those of you who don’t know, my favorite combo of tastes has got to be Peanut Butter and Chocolate.
I guess you could say that these are my favorite cupcakes. The perfect balance of flavors and texture!
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INGREDIENTS:
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Cupcakes
150 g unsweetened chocolate, finely chopped
1/4 cup unsweetened cocoa powder
3/4 cup boiling water
1/4 cup warm milk
2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. finely chopped chili pepper (or 1 tsp chili powder)
2 sticks butter (200 g)
1-1/2 cups dark brown sugar
3 large eggs
1/2 cup sour cream
1 tsp vanilla extract
1/2 cup chopped peanuts
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Peanut Butter Frosting
1 cup confectioners’ sugar
1 cup creamy peanut butter
3 tbsp. unsalted butter, at room temperature
3/4 tsp. vanilla extract
1/4 tsp salt
1/3 cup heavy cream for beating
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DIRECTIONS:
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Cupcakes
Combine chopped chocolate and cocoa powder in a medium sized bowl, add boiling water
and warm milk, whisk until smooth, set aside.
Sift flours, baking soda, and salt into a bowl. Add the 1 tsp. of chopped chili, set aside.
In a standing mixer, beat butter until creamy.
Add the brown sugar and beat until fluffy, about 3 minutes.
At medium speed, add eggs one at a time, beat well between each.
Add sour cream and vanilla and beat until combined.
Add about a third of the flour mixture, beat briefly until combined.
Add about half of the chocolate mixture, beat briefly until combined.
Repeat, adding flour, chocolate, then flour. Beat until just combined. Scrape down bowl if needed.
Fill cupcake papers about 3/4s full. Bake at 350°F oven for 25 minutes or until cake tester comes out clean.
For the frosting, beat in all ingredients, starting with creaming the butter with the peanut butter.
Once it’s smooth add in the rest of the ingredients.
Peanut Butter Frosting
Beat in all ingredients, starting with creaming the butter with the peanut butter.
Once it’s smooth add in the rest of the ingredients.
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Let cupcakes completely cool, frost with a piping bag, and sprinkle over with chopped peanuts.
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Makes 30-35 cupcakes.
