Chocolate Fudge Ancho Cupcakes With Hibiscus Buttercream Frosting

5 faves
More from this source
McCormick Gourmet
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 12 servings

1 1/4 cups flour, divided

1 tablespoon McCormick Gourmet™ 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

1/2 cup (1 stick) butter, softened

1 tablespoon finely ground dried hibiscus flowers

2 cups confectioners’ sugar

1 tablespoons water

You might also like

Red Hot Cupcakes
Cupcake Bakeshop
Cherry Bomb Cupcakes With Meringue Frosting
Cupcake Bakeshop
Spicy Chocolate Cupcakes Filled With Nutella Ch...
My Kitchen in the Rockies
Mexican Hot Chocolate Cupcakes
Better recipes
Mega Chocolate Fudge Cupcakes
Donal Skehan
Velvet Chocolate And Beetroot Cupcakes With Cho...
The British Larder
Roasted Blueberry Cupcakes With Chocolate Fudge...
How Sweet It Is
Chocolate Fudge Jr Mint Centered Cupcakes
Picky Palate
Midnight Snack Double Chocolate Fudge Vegan Cup...
Healthy Happy Life
Brownie Batter Chocolate Fudge Cupcakes With Ou...
Kevin & Amanda