Nashville Hot Chocolate Cupcakes
If you love a little spice with your sweets, these Nashville Hot Chocolate Cupcakes are about to become your new obsession! Inspired by the bold heat of Music City, these cupcakes combine rich, fudgy chocolate flavor with a subtle, smoky kick from our Nashville Hot Chicken Rub. The addition of a sprinkle of rub on top of the creamy chocolate frosting, along with flake sea salt, takes these treats to the next level. Perfect for adventurous dessert lovers, these cupcakes are a sweet and spicy nod to Nashville’s legendary flavor profile. Give them a try—you won’t regret it!
Sweet Meets Heat: Nashville’s Boldest Cupcakes Yet
Glenn Connaughton
12
20 minutes
22 minutes
350
American
Dessert
These Nashville Hot Chocolate Cupcakes are the perfect fusion of sweet and spicy, inspired by the bold flavors of Music City. The rich, moist chocolate cupcake batter gets a surprising kick from our Nashville Hot Chicken Rub, blending subtle heat and smoky undertones with the sweetness of the chocolate. Topped with a creamy chocolate frosting, a sprinkle of the rub, and flake sea salt, each bite delivers a decadent combination of flavors. Whether you’re hosting a party or treating yourself, these cupcakes are sure to impress anyone who loves a little adventure in their desserts. Time to turn up the heat!
Ingredients
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1 cup all-purpose flour
1 cup granulated sugar
1/3 cup cocoa powder (unsweetened)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon Revolution Barbecue Nashville Hot Chicken Rub
1/2 cup buttermilk
1/2 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1/2 cup hot coffee
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1 cup European unsalted butter, softened
3 cups powdered sugar, sifted
1/2 cup cocoa powder
1/4 cup heavy cream (plus more if needed)
1/2 teaspoon vanilla extract
1 teaspoon of Revolution Barbecue Nashville Hot Chicken Rub (for garnish)
Directions
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Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and the Nashville Hot Chicken Rub and whisk to combine.
In a separate bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well blended. Gradually add the wet ingredients to the dry ingredients and stir until combined.
Slowly pour in the hot coffee and mix until the batter is smooth. It will be thin—this is normal.
Fill each cupcake liner about two-thirds full with the batter.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
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In a large bowl, beat the butter with a hand mixer or stand mixer until smooth and fluffy.
Gradually add the powdered sugar and cocoa powder, mixing on low speed until combined.
Add the heavy cream and vanilla extract, then increase the mixer speed to medium-high and beat until the frosting is light and fluffy. Add more cream if needed to reach your desired consistency.
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Using a piping bag or a spatula, frost each cupcake generously.
Sprinkle a pinch of Nashville Hot Chicken Rub over the frosting for a hint of heat. Serve and enjoy!
