Spicy Chocolate Cupcakes and Fried Plantains

It’s the last day of class!

I woke up this morning pretty excited about the last day of class.  I threw on my gym clothes, walked to the gym only to find that it was closed because of Slope Day!  So apparently Slope Day is a big deal.  Essentially, people get drunk in the morning then go to “the slope” (large hill on campus) where there is a concert.

I was pretty bummed about the gym situation, but figured it’s okay.  Instead of trying to find alternative means of exercise (i.e. go for a run) I decided going home and having breakfast was a better idea, so here I am.

But let’s backtrack to yesterday…

I had a potluck for my Urban Transformations in the Global South class.  You can probably guess that I brought dessert.  I tried to keep with the “Global South” theme. Inspired by Guatemalan Platanos en Mole, I made Spicy Chocolate Cupcakes topped with a fried plantain.

Spicy Chocolate Cupcakes

2 cups sugar
1 3/4 cup flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp cayenne
2 eggs
1 cup milk
1/2 cup vegetable/canola oil
1 cup boiling water

Preheat oven to 350 degrees.

Combine all the dry ingredients in a bowl and stir together. Add all the wet ingredients minus the boiling water and mix together.  As you mix the batter, add the boiling water.  Pour into lined cupcake pan (fill half way).  This batter is really watery/runny so be careful!

Bake for 18-20 minutes.  Makes about 30 cupcakes

Frost with Spicy Chocolate Frosting and top with a fried plantain.

Spicy Chocolate Frosting

1/2 cup butter (1 stick)
2/3 cup cocoa powder
3 cups powdered sugar
1/3 cup milk
few shakes of cinnamon
few shakes of cayenne

Combine all ingredients and mix with a hand mixer until it reaches the right consistency, add more powdered sugar if too runny.

I was talking to a friend a few days ago, and he said he really wasn’t sure what to do with a plantain since he didn’t really see it as a child.  In light of that I thought I’d do a little plantain tutorial.

If you’re going to make fried, sweet plantains you want a really ripe plantain.  Basically you want it to look like it’s going bad:

If you’re making a South Asian dish or something like tostones, you want a green plantain.  But for now, I’m working with the super ripe!

Cut off the ends

Cut skin off lengthwise and peel.

Slice as desired.  Since I was using this as cupcake toppers I cut them in circles (ish), but for fried plantains like you would get at a Cuban restaurants cut them thicker and slightly diagonal.

Put some oil in a pan (enough to coat the bottom) and heat.  Once the oil is hot (but not too hot).  Add plantains.

Keep the flame on low and cook until golden brown on one side. Then flip over and continue to cook.

They will probably take about 10 minutes to cook through.  Then transfer them to a papertowel lined dish to soak up some of the excess oil.


I loved when I walked into my apartment later in the day and it smelled like fried plantains.  Reminds me of home!  (Can’t wait to go home in 11 days!)

I should probably get ready for class!  Have a wonderful day!