Super Bowl Creations – My Way

I consider myself a tad sweet and a lot spicy. Keeping that in mind I wanted to create something unique and different for our Foodie SaucySuperBowl/SundaySupper Virtual Meet. Hence I am made dessert with Chai Sweet Chili Sauce, provided by Intensity Academy .  Michele Northrup, aka @saucyqueen, who believes in “Creating flavors to make the world a saucier place to live…one bottle at a time.”

Chocolate-Chai Sweet Chili Cupcakes with Chocolate Ganache (sweet & spicy in each bite)

I also created a savory version as an appetizer inspired by what else, football and wings: Chai Sweet Chili Cupcakes with Blue Cream Frosting.


Chai Sweet Chili-Chocolate Cupcakes with Chocolate Ganache



  • 2 1/4 cups flour
  • 3/4 cup unsweetened cocoa
  • 2 1/4 tsp baking powder
  • 3/4 tsp fine sea salt
  • 1 1/2 sticks butter, unsalted at room temperature
  • 3 oz semi-sweet chocolate
  • 1 cup sugar
  • 1 egg
  • 2 egg yolks
  • 1 1/2 tsp vanilla extract
  • 1 cup whole milk
  • 12 tsp Chai Sweet Chili Sauce by Intensity Academy .


  • 1 1/2 cups heavy cream
  • 1/2 stick of butter, unsalted at room temperature
  • 12 oz semi-sweet chocolate
  • 2 1/2 cups confectioners sugar


  1. Preheat the oven to 350 degrees.
  2. Melt the semi-sweet chocolate in the microwave in a microwave-safe bowl.
  3. Combine flour, baking powder, salt and cocoa in a bowl; set aside.
  4. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until fluffy.
  5. Add sugar and beat for an additional 3 minutes.
  6. Add the melted semi-sweet chocolate.
  7. Add egg and egg yolks one at a time, beating until well combined.
  8. Add milk and vanilla stir to combine.
  9. On low-speed, add flour mixture and milk/vanilla mixture alternatively, beginning and ending with the flour mixture.
  10. Add the chai sweet chili sauce.
  11. Scoop batter into cupcake cups and bake cupcakes for about 20 minutes.
  1. For the ganache, put chocolate in a mixing bowl.
  2. Heat cream until simmering and add to the chocolate. Sit for a few minutes and then stir to combine cream and chocolate.
  3. Add the butter and stir to combine. Let it cool.
  4. With the paddle attachment whip the cooled chocolate for few minutes till it lightens in color.
  5. Pipe onto your cooled cupcakes.
  6. Enjoy a bit of sweet and spicy in each bite.


 Chai Sweet Chili Cupcakes with Blue Cheese Frosting 

(Savory Buffalo Chicken Twist)


Ingredients for Cupcake:
  • 1/2 cup Chai Sweet Chili Sauce by Intensity Academy
  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/4 cup + 2 tablespoons sour cream
  • 1 egg
  • 1 cup flour
  • 1 1/4 teaspoons baking soda
  • 1 tsp kosher salt

Blue Cheese Frosting:
  • 2 ounces crumbled blue cheese
  • 1/2 cup unsalted butter, room temperature
  • 2 cups powdered sugar
  1. Preheat oven to 350 F.
  2. Heat hot sauce and butter until butter is melted.
  3. Remove from heat and mix in the sugar and salt.
  4. whisk  the sour cream and egg. Add to the hot sauce mixture.
  5. Mix together the flour and baking soda in a medium bowl.
  6. Fold the flour mixture into the hot sauce mixture.
  7. Fill cupcake liners and bake for 17-20 minutes till toothpick comes clean.
  1. Mix blue cheese on high-speed until smooth.
  2. Add the unsalted butter and mix on high-speed until light and fluffy (about 3 minutes).
  3. Slowly mix in the powdered sugar until fully combined.
  4. Pipe or spread onto cooled cupcakes.

 Go Patriots!!

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