CHILI-INFUSED CHOCOLATE GANACHE CUPCAKES

Directions

1. Step 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. Step 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. Step 3

   For Ganache

4. Step 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. Step 5

   Spread the ganache on cupcakes; garnish as desired.