Extreme Chocolate Cupcake

Instructions

Cupcake Instructions

1. Preheat the oven to 325 degrees Fahrenheit.
2. Line the cupcake pan with cupcake papers.
3. Chop the chocolate and add the cayenne pepper and cinnamon to a double broiler. I used flavoured chocolate for my bittersweet. 
4. Stir until the chocolate is melted.
5. In another heatproof bowl, put the eggs, turbinado sugar and salt. Place the bowl on the same double broiler and whisk until the mixture is warm for about 2 to 4 minutes.
6. Then whip with mixer (or stand mixer works best) on medium with a whisk attachment until thrice the volume for about 5 minutes.
7. While that is mixing, combine the coconut rum, vanilla, and instant coffee in a small saucepan and bring to a low boil.
8. Decrease the speed of the mixer and gradually pour the rum/coffee mixture
9. Then add the chocolate until combined for about 2 minutes.
10. Gradually add the butter until all is incorporated.
11. Scoop batter into the cupcake papers.
12. Bake at 325 degrees for about 10 minutes (for the mini cupcakes) and 15 minutes (for regular cupcakes).
13. Let cool completely.

Frosting Instructions

1. Melt chocolate and butter in 30-second intervals using a microwave-safe bowl until all melted.
2. Whisk the egg whites, sugar, cream of tartar, salt and 1/3 cup of water in a heatproof bowl.
3. Place bowl over a double broiler beat with a hand mixer on low, then gradually increase speed to form soft peaks. This takes about 5 minutes.
4. Remove the bowl from the pan and continue beating until the mixture becomes cool and fluffy.
5. Fold in vanilla, then the chocolate.
6. Transfer to a piping bag ( or Ziploc baggy) with the end snipped.
7. Pipe the frosting on top of each cupcake.
8. Top with shaved chocolate.