Sometimes a girl gets a hankering for cake.

Typically that means I’ll grab a slice from the local bakery, or pick up a box of Betty Crock, but not today.

Oh, no.

For the last week or so we’ve been a bit spun as we tried to recalibrate after being gone for more than a month, so I decided it’d be better to spend some time with chocolate on my hands making something pretty.

And spicy.
Like, with a serious kick on the back end.

If you’re into that kind of thing, then this rich, brownie-like recipe is perfect topped with chocolate ganache – but if you’d like to tone it down a bit, skip the silky topping and hit it with some Cool Whip.

Oh, and the flowers are purely decorative and definitely NOT edible – so don’t go getting any crazy ideas about serving up a bouquet from your local florist to all your friends.

Unless, of course, they’re in a vase. 


  • Nonstick cooking spray
  • 8 tbsp butter, unsalted
  • 2 cups semisweet chocolate chips
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 3/4 tsp cinnamon
  • 3/4 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 1 1/2 tsp vanilla extract
  • 3 eggs
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup heavy cream


Step 1

Preheat your oven to 375 degrees.

Step 2

Spray the inside of a jumbo muffin tin with nonstick cooking spray and line the bottoms with a tiny little round of parchment paper, also spritzed with nonstick cooking spray.

Step 3

In a small pan, melt butter and 1 cup of chocolate chips over low heat.

Step 4

Pour chocolate mixture into a medium-sized bowl and add sugar, salt, cinnamon, chili powder, cayenne pepper, 1 tsp vanilla and eggs.

Whisk until smooth.

Add cocoa powder and stir until incorporated.

Step 5

Pour batter into muffin tin and bake for 25 minutes, or until a toothpick comes out clean.

Step 6

Cool in pan for 10 minutes, then move cakes to a wire rack to cool completely.

Step 7

Once completely cooled, top with chocolate ganache or a dollop of Cool Whip.

Heck, maybe you even want to top it with some fresh raspberries or a coulis.


To make the Chocolate Ganache: 

Combine 1 cup semisweet chocolate chips with 1/2 tsp vanilla and heavy cream in a microwave-safe bowl.

Zap it in the microwave for about a minute, then let sit for about 3 minutes.

Stir carefully until incorporated and smooth.

Spoon generously over cakes, allowing it to drip over the edges.

Let cakes rest for about an hour while the ganache sets.

This recipe was inspired by the Flourless Chocolate Cake recipe in Volume 2 of the Magnolia Table Cookbook

For the real deal, pick up the Magnolia Table Cookbook by Joanna Gaines at your local bookstore.