1 cup unsalted butter, softened
1 cup confectioners/icing sugar
1 1/2 cups self-rising flour
4 tbsp. cocoa powder
1 tsp. baking powder
4 eggs
2 tsp. chipotle chili powder
1/2 cup semi sweet chocolate chips
1. Preheat the oven to 350F. Combine all ingredients except for the chocolate chips in a large bowl and beat with an electric mixer for 2-3 minutes. Gently fold in the chocolate chips with a spoon or spatula to disperse evenly.
2. Spoon about 1/4 of a cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes, depending on your oven. Remove the cupcakes and cool for 30 minutes.
For the icing:
1 1/2 cups confectioners/icing sugar
1/2 cup cocoa powder
3 tbsp. Tia Maria liqueur (or similar flavor of your choice)
1/2 cup unsalted butter, softened
3. Blend all ingredients together in a food processor. Spread the icing on the cooled cupcakes with a knife or beveled spatula.
Makes approximately 18 cupcakes
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