The sweet heat duo of chocolate and ancho in a cupcake is gilded with a blushing hibiscus frosting.
Preheat oven to 350°F. For the Cupcakes, mix 1/2 cup of the flour, ancho chile pepper and baking soda in small bowl. Set aside. Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in granulated sugar and vanilla. Beat in eggs, 1 at a time. Gradually beat in ancho-flour mixture on low speed until just blended. Add remaining 3/4 cup flour alternately with water, beating until well blended after each addition
Spoon batter into 12 paper-lined muffin cups, filling each cup 2/3 full
Bake 18 to 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely
For the Hibiscus Buttercream Frosting, beat butter and hibiscus flowers in large bowl with electric mixer on medium speed until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Add water; beat until light and fluffy. Frost cupcakes with Hibiscus Buttercream Frosting
• Dried hibiscus flowers, also known as sorrel or Flor de Jamaica, are the edible flowers of the Hibiscus sabdariffa. They are popular in beverages and desserts in the Caribbean, Mexico, Africa and Asia. The dried flowers can be purchased whole, ground or in syrup in ethnic markets or online specialty stores.