Chocolate cake with cinnamon and chili pepper

Ingredients:

• 165 g chopped butter
• 1/2 cup brewed coffee
• 1/2 cup cocoa
• 1/4 cup milk
• 1.5 cups premium flour
• 1.5 cups granulated sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ground red chipotle pepper
• 1/2 teaspoon of baking soda
• 1/4 tsp baking powder
• 1/4 tsp fine salt
• 1/3 cup sour cream
• 2 large eggs at room temperature
• 1 tsp vanilla extract
• Powdered sugar for sprinkling

Preparation:

1. Place a rack on the middle shelf of the oven and preheat the oven to 170°C.
   
   Take a multi-compartment muffin tin and generously coat the inside with cooking spray.
2. Place the butter, coffee, cocoa powder, and milk in a microwave-safe bowl, cover with a plastic lid, and microwave on high power for about 3 minutes until the butter is completely melted. Whisk until thoroughly combined.
3. In a large bowl, combine flour, granulated sugar, cinnamon, ground pepper, baking soda, baking powder and salt.
   
   In a small bowl, whisk together the sour cream, eggs, and vanilla. Fold the hot cocoa mixture into the dry ingredients; stir in the sour cream mixture and combine. Divide the batter evenly among the number of sections of the baking pan, filling each about three-quarters full.
4. Bake for about 30 minutes, until a toothpick inserted into the center comes out clean. Let the loaves cool on a wire rack for 10 minutes without removing them from the pan. Run a knife around the edge of each loaf to ease removal from the pan, remove the loaves, and let them cool completely on a wire rack.
5. When serving, dust the loaf cupcakes with powdered sugar. If desired, cut out hearts or other festive stencils and place them on the cupcakes before dusting.