I only have two desserts and three appetizers left to test before I'm done testing for my cookbook!! These Holy Molé Chocolate-Chili Cupcakes were one of the few desserts in the home stretch:
I added the cute little one-eyed deer and holly berry toppers for a festive touch. The cupcakes are flavored with a sweet homemade molé sauce made from freshly-ground dried ancho chilis. They're topped with cinnamon buttercream and a sprinklin' of more ancho chili powder for garnish. Just the right touch of spicy and sweet (or naughty and nice).
Hope y'all have a very Merry Xmas!