Hotcakes (Naga Jolokia Chocolate Cupcakes)

(adapted...heavily...from Martha Stewart's Cupcakes)

Joef's passion for spicy food knows no boundaries. Entrees, mixed drinks, and now desserts. Well, I suppose we broke the dessert barrier with Naga Jolokia hot fudge. But now we've increased our repertoire to include cupcakes, Joef's own creation.

I had to persuade Joef not to bring these as a surprise to a dinner party - all participants were fully warned about the heat factor before indulging. Which is a good thing, because these are really, really spicy. They pack a punch. There is something about Naga Jolokia - a smokiness - that makes them go very well with chocolate. So, while Martha would undoubtedly not approve, they were really yummy, too. Plus, Joef is a way better baker than I am. It's in his blood. I just don't have the patience for the accuracy required.

One-Bowl Chocolate Cupcakes (makes 18)
1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 tsp Naga Jolokia powder
2 large eggs
3/4 cup buttermilk
3 tbsp vegetable oil
1 tsp pure vanilla extract
3/4 cup warm water

Preheat your oven to 350, and line standard muffin tins with paper liners. With an electric mixer on medium, whisk together all the dry ingredients - flour, cocoa, sugar, baking soda, baking powder, salt, and Naga Jolokia. Do not breathe the mixture in - it'll burn. Reduce speed on your mixer to low, then add eggs, water, buttermilk, oil, extract, and water. Beat until smooth and combined, scraping down sides of bowl as needed.

Divide the batter evenly among the lined cups, filling each about 2/3 full. Bake, rotating tins halfway through cooking time, about 20 minutes (or until a piece of spaghetti inserted into the centers comes out clean). Transfer to wire racks to cool for about 10 minutes, then remove cupcakes from the tins and let them cook completely before topping with frosting (see below).

Fluffy Vanilla Frosting (makes about 4 cups, way more than you need)
3 sticks unsalted butter, room temperature
4 cups confectioners sugar, sifted
1/2 tsp pure vanilla extract

With an electric mixer, beat butter on medium-high until pale and creamy, about 2 minutes. Reduce speed to medium, and add sugar, 1/2 cup at a time, beating well after each addition and scraping down the sides. After every two additions, raise the speed to high and beat 10 seconds to aerate the frosting, then return to medium. This process should take about 5 minutes, and the frosting should be very light and fluffy.

Add the vanilla and beat until frosting is smooth. Bring to room temp before using, then beat on low speed until smooth again for about 5 minutes.