Chocolate Cayenne Cupcakes

These are just spicy enough to give the chocolate a pop. I think they are the perfect homage to both chocolate cupcake day and cayenne pepper day.

Preheat your oven to 350 and line six cupcakes in your cupcake pan. If you don’t want to use the liners, just grease well.

In a large bowl, beat:

2 egg whites until frothy

Then add:

¼ cup granulated sugar and beat until well combined

Add:

3 tablespoons coconut oil, melted and cooled slightly

3 tablespoons dark chocolate chips, melted and cooled slightly

1 teaspoon pure vanilla extract

Beat until all the wet ingredients are combined.

In a separate bowl mix:

½ cup all-purpose flour

2 tablespoons unsweetened cocoa powder

½ teaspoon baking powder

¼ teaspoon cayenne pepper

A pinch of salt

Whisk until smooth. Then add dry ingredients to wet ingredients and fold in gently. Pour the batter into the cupcake liners and bake for 15-20 minutes. Check with a toothpick to see if the cupcakes are done. If not, bake in 5 minute increments until the toothpick comes out clean.

While the cupcakes are baking, whisk together:

½ cup powdered sugar

2 tablespoons unsweetened cocoa powder

¼ teaspoon cayenne pepper

Then add:

1 tablespoon water

And continue whisking until the icing is nearly stiff. Add more water as needed.

Allow the cupcakes to cool before icing.