Spiced Chocolate Cupcake

Ok, so be prepared to get messy on this one, friends! But it will all be worth it.

For all chocolate lovers out there, think about making a rich and moist chocolate cake, filled with a big amount of soft meringue, and covered with chocolate ganache. All components just work together wonderfully and bring the sweetness, the deep chocolate flavor, and a hint of spice from cayenne pepper. I promise you’ll impress anyone who tastes these cupcakes. 

The messy part happens when you finish making them but just can’t help to wait a second to take a bite. The soft warm ganache and the soft meringue filling will melt in your mouth. Not to mention if you have children in the house who can’t resist seeing chocolate covered anything in your kitchen countertop! 

A big thank you to Ady Miriello from Ady Cakes bakery in Philadelphia for this delicious recipe, and her time to share the ins and outs of the bakery business. I had a pleasant conversation about cakes, cupcakes, and anything sweet which will be shared on Facebook Live very soon. 

So make sure you stay connected with me through Instagram or Facebook for further info. With her expertise, experiences, and entrepreneurship in the industry, I’m confident that our conversation will help and bring such a great inspiration to you!

Spiced Chocolate Cupcakes

Moist and melt in your mouth dark chocolate cupcakes
Course cakes, Dessert, snacks
Cuisine American
Keyword cake, chocolate, cupcakes, ganache, meringue
Prep Time 10 minutes
Cook Time 20 minutes
Servings 24 small cupcakes
Author recipe from Ady Abreu Miriello
Cost $12


  • 2 large egg
  • 2 cups granulated sugar
  • cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon cayenne powder
  • teaspoon baking powder
  • teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 cups buttermilk (to make it non-dairy: I used almond milk)
  • ½ cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 tablespoon almond extract

Meringue Filling

  • 3 cups granulated sugar
  • 1 cup water
  • 6 large egg whites at room temperature
  • 2 tablespoon light corn syrup (this is optional, I didn't use this in the cupcakes. However corn syrup will help stabilize the meringue)
  • 1 teaspoon vanilla extract

Cayenne Pepper Ganache

  • 2 cups dark chocolate
  • 2 cups heavy whipping cream
  • 2 tablespoon unsalted butter
  • ½ teaspoon cayenne pepper

Non-Dairy Cayenne Pepper Ganache

  • 16 ounces dark chocolate
  • 1 - can (15 ounces) coconut milk
  • ½ teaspoon vanilla extract


  • Pre-heat the oven for 325°F
  • Line a cupcake pan with 24 cupcake liners.
  • Sift the flour, cocoa powder, cayenne pepper, baking powder, baking soda, and salt into a bowl.
  • Combine buttermilk (or almond milk for non-dairy), oil, vanilla and almond extract in another bowl, and set aside.
  • In the bowl of an electric mixer fitted a paddle attachment, mix eggs and sugar. With a medium speed, mix the mixture until fully incorporated.
  • Turn the mixer to a slower speed, then add the flour mixture and the liquid, alternating between the two. Beginning and ending with flour.
  • Fill the cupcake liners two-thirds full with batter, and bake for about 20 minutes, until a cake tester cines out clean.
  • Cool cupcakes completely

To make meringue filling

  • Before using the stand mixer, make sure it is completely clean and clear of greasy residue. (because the grease will ruin the meringue)
  • In a small saucepan, combine sugar and water and cook at medium heat stirring slowly until sugar dissolves.
  • Let the syrup cook until it begins to boil. It will become clear in color.
  • While the syrup is cooking, place egg whites in a stand mixer fitted with the whisk attachment, and beat at a medium speed.
  • The egg whites will become frothy, continue to beat until they have a thick and foamy consistency.
  • Once the syrup is boiling and clear (and all sugar dissolves) let it cook for another 2 minutes. Do not stir. Increase the heat and boil to the soft-ball stage (235 to 240 degrees). Use a candy thermometer for accuracy.
  • With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites. Add corn syrup if you're using it. Add vanilla extract. Beat until the egg whites are stiff and glossy.

To make ganache

  • Cook the chocolate, heavy cream, and butter in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
  • Stir in cayenne pepper.

To make NON-DAIRY ganache

  • In a small saucepan over medium-high heat, heat the coconut milk until bubbles just begin to appear around the edges and steam rises from the surface.
  • Pour the hot coconut milk over the chocolate and let stand without stirring for 5 minutes.
  • After 5 minutes, whisk the chocolate-coconut milk mixture until glossy and smooth.
  • Add vanilla extract.

To assemble

  • Allow cupcakes to completely cool.
  • Using an apple core, remove a piece of each cupcakes from the center.
  • Fill the cupcakes with meringue filling, and then dip each cupcake in the lukewarm ganache.


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