1 cup unsalted butter, softened
1 cup confectioners/icing sugar
1 1/2 cups self-rising flour
4 tbsp. cocoa powder
4 eggs
2 tsp. chipotle chili powder
1/2 cup white chocolate chips
1. Preheat the oven to 350F. Combine all ingredients (except for the white chocolate chips) in a large bowl, and beat with an electric mixer on low-medium speed for 2-3 minutes. Pour the white chocolate chips into the batter and fold in with a spatula or large spoon. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes (depending on your oven). Remove from oven and cool for 30 minutes.
For the frosting:
1 cup white chocolate chips
1 lb. container of ready made creamy vanilla frosting (ensure it is not whipped vanilla)
sprinkling of cinnamon and/or chocolate shavings (if desired)
2. In a medium bowl, microwave the chocolate chips for 30 seconds, then stir. If not yet melted return to microwave for 30 second intervals, stirring well in between each interval. (DO NOT OVERHEAT) Spoon the vanilla frosting into the bowl of melted white chocolate and stir until well combined. Immediately frost the cupcakes with a beveled spatula or piping bag.
Makes approximately 18 cupcakes.
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