SAVE ON YOUR INGREDIENTS AT WHOLE FOODS WITH THIS COUPON. 

Method:

1. Preheat oven to 325 degrees
2. Heat coffee and butter in a saucepan until butter is melted, taking care not to boil contents. Once melted, whisk in cocoa powder.
3. In a mixing bowl, beat sour cream and egg until combined. 
4. In another bowl, combine flour, sugar, baking soda, salt, cinnamon, and chili powder.
5. Add coffee, butter, cocoa powder mixture to mixing bowl gradually.
6. Slowly add dry goods to wet and beat until smooth.  
7. In greased or lined cupcake tins, fill 2/3 way.  Bake for 10 minutes and let cool on a cooling rack. 

1. Allow cream to simmer over medium heat until just bubbling. 
2. Take care not to boil over.
3. Meanwhile, chop the bittersweet chocolate into chunks.  When cream is heated, strain and pour over room temperature chocolate. 
4. Let chocolate and cream mixture sit for a minute or so, and then whisk.  When smooth, add the butter. 
5. While whisking, stream in cinnamon liqueur until incorporated.  
6. Transfer to squeeze bottle and set aside. 

1. With paddle attachment, whip together confectioners sugar and shortening until crumbly.
2. Add coffee and beat until smooth and fluffy. 

1. When cupcakes are cool, use a small pastry tip to core out the center.
2. Fill the cupcakes with the cinnamon liqueur ganache, using a squeeze bottle. 
3. Frost the cupcakes to your liking.