1 1/4 cups flour, divided
1 tablespoon McCormick® Gourmet Collection Chile Pepper, Ancho
1/2 teaspoon baking soda
4 ounces semi-sweet baking chocolate
6 tablespoons butter
3/4 cup granulated sugar
1 teaspoon McCormick® Pure Vanilla Extract
2 eggs
3/4 cup water
Hibiscus Buttercream Frosting:
1/2 cup (1 stick) butter, softened
1 tablespoon finely ground dried hibiscus flowers
2 cups confectioners’ sugar
1 to 2 tablespoons water
1. Preheat oven to 350°F. 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.
2. Spoon batter into 12 paper-lined muffin cups, filling each cup 2/3 full.
3. 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.
4. 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.
Tips
Test Kitchen Tip: 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. To grind whole dried hibiscus flowers for the frosting, place the flowers in a clean coffee grinder. Grind on fine setting until finely ground.
Easy Chocolate Fudge Ancho Cupcakes: Prepare 1 package (2-layer size) chocolate fudge cake mix as directed on package, adding 1 tablespoon McCormick® Gourmet Collection Ancho Chile Pepper with the cake mix. Bake as directed for cupcakes. Double ingredients for Hibiscus Buttercream Frosting and prepare as directed. Frost cupcakes with frosting. Makes 2 dozen.