Chocolate Aztec Cupcakes

• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup unsweetened Dutch-processed cocoa
• 1/3 cup freshly brewed coffee
• 1 cup all-purpose flour
• 1 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ancho chile powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/4 teaspoon ground cayenne
• 1/3 cup sour cream
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoons unsalted butter, cut into small pieces
• 2 ounces chopped bittersweet chocolate
• 1 teaspoon honey
• Large pinch ancho chile powder
• Pinch kosher salt
• Whole dried chiles and edible gold dragees, for garnish, optional

1. For the cupcakes: Preheat the oven to 350 degrees F and position a rack in the middle of the oven.
2. Line one 12-cup standard muffin tin with cupcake liners.
3. Combine the butter, cocoa, coffee and 1/3 cup water in a microwave-safe bowl, cover with plastic wrap and microwave on high until the butter melts, about 1 minute.
4. Whisk to combine.
5. Meanwhile, whisk the flour, light brown sugar, cinnamon, ancho powder, baking powder, baking soda, salt and cayenne in a large bowl.
6. Beat the sour cream with the eggs and vanilla in a small bowl.
7. Whisk the hot cocoa mixture into the dry ingredients.
8. Stir in the sour cream mixture just to combine; don't overmix.
9. Fill each cupcake liner about two-thirds of the way full with batter.
10. Bake until a toothpick inserted in the center of the cake comes out clean, 18 to 20 minutes.
11. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin.
12. Cool on the rack completely.
13. For the glaze: Combine the butter, chocolate, honey, ancho powder and salt in a small microwave-safe bowl and cover with plastic wrap.
14. Microwave on high until the butter and most of the chocolate is melted, about 1 minute.
15. Whisk until smooth and let sit to cool, 15 to 20 minutes.
16. Dip the top of each cupcake in the glaze.
17. Garnish with chiles and dragees if desired.

unsalted butter, cocoa, freshly brewed coffee, flour, brown sugar, ground cinnamon, ground ancho chile powder, baking powder, baking soda, salt, ground cayenne, sour cream, eggs, vanilla, unsalted butter, bittersweet chocolate, honey, chile powder, kosher salt, chiles

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chocolate-aztec-cupcakes.html (may not work)