Baking season is upon us! And before we dive into pumpkin spice, let?s make a sweet stop at chili season. 

Cayenne and chocolate is a tale as old as time. Or at least as old as Mayan civilization. These cupcakes will make you the talk of the chili festival. A little cayenne in the batter and a simple chocolate glaze are refined and elegant. Top with some spicy pecans, though, to really get everyone in the mood. 

These are just a little spicy so as not to scare off anyone who absolutely can?t handle heat, but if you?re looking to really do some damage, just double the cayenne in both the cake and the pecans. Originally published in The Superfun Times Holiday Cookbook, which you should totally buy.  Photo by VK Rees.

Ingredients

For the cupcakes:

1 cup unsweetened soy milk (or your favorite nondairy milk)
1 teaspoon apple cider vinegar

3/4 cup granulated sugar

1/3 cup canola oil

1 1/2 teaspoons pure vanilla extract

1 teaspoon grated orange zest

1 cup all-purpose flour

1/3 cup unsweetened cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cayenne

For the pecans:

1/2 cup pecan pieces

1 teaspoon refined coconut oil

2 tablespoons pure maple syrup or agave

1 tablespoon sugar

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

For the chocolate glaze:

2/3 cup unsweetened almond milk (or your favorite nondairy milk)

4 ounces bittersweet chocolate, finel...