Spicy Cornbread Chocolate Chunk Cupcakes with Chocolate GanacheKelsey Banfield
The other day I was having one of those moments when I wanted some savory and sweet all at the same time. I also wanted it to be in the form of a baked good. At times like these I might reach for something like chocolate-dipped bacon or the like — not that I keep that around the house, but the flavor does appeal to me — but I couldn’t find anything that fit the bill. Finally, in a fit of desperation, I decided to doctor up a basic box of corn muffin mix with some chili powder and dark chocolate chunks. I loved the idea of firey heat and sweet chocolate nestled in a cornbread. I even capped it off with a sweet chocolate ganache topping. They came together in a snap and were completely delicious to snack on. The spicy cornbread and the dark chocolate was the ultimate flavor juxtaposition and the ganache topping was total decadence. I think I have a new favorite snack!
Spicy Cornbread Chocolate Chunk Cupcakes with Chocolate Ganache
1 box corn muffin mix like Jiffy
1 cup dark chocolate baking chunks
1 teaspoon chili powder
Ganache: 1/2 cup dark chocolate chunks and 1/4 cup heavy cream melted together
1. Prepare the corn muffin mix according to directions and mix in the chili powder and baking chunks. Bake the cupcakes for the allotted amount of time on the box instructions.
2. Prepare the ganache while the cupcakes are baking and allow it to cool slightly. Once the cupcakes have baked and cooled dip the tops in the ganache and serve.