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CHILI-INFUSED CHOCOLATE GANACHE CUPCAKES
CHILI-INFUSED CHOCOLATE GANACHE CUPCAKES
CHILI-INFUSED CHOCOLATE GANACHE CUPCAKES
CHILI-INFUSED CHOCOLATE GANACHE CUPCAKES

CHILI-INFUSED CHOCOLATE GANACHE CUPCAKES

Yield
18 portions
Ingredients: Measure:
Ro*Tel® Original Diced Tomatoes & Green Chilies, puréed
1-1/4 cups
Eggs, large
3 ea
Devil's food cake mix
1 (15.25 oz) box
Ground ancho chile powder
1 tsp
Ground cinnamon
1/2 tsp
Heavy cream
1/2 cup
Semi-sweet chocolate, chopped
5 oz
Ground cayenne pepper
1/2 tsp

Directions

  1. Preheat oven to 350°F and lightly spray cupcake pans with baking spray. Whisk tomato purée with eggs until combined. Add cake mix, ancho chile pepper and cinnamon; continue to whisk for 2 minutes.

  2. Pour batter into the prepared cupcake pans until 2/3 full. Bake cupcakes for 18 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 20 minutes.

  3. For Ganache

  4. Place the chocolate in stand mixer bowl; set aside. In a saucepan, heat cream to a simmer. Add hot cream and cayenne pepper to chocolate; whisk until smooth. Cool to room temperature. Whip ganache using whisk attachment on medium-high speed until light and fluffy, about 5 minutes.

  5. Spread the ganache on cupcakes; garnish as desired.

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