Chile Chocolate Frosting

2-1/2 c. (5 sticks) unsalted butter, at room temperature
1 lb. powdered sugar, sifted
1/4 c. heavy cream
1 tsp. pure vanilla extract
1 tsp. cinnamon, plus more for dusting the finished cake
2 tsp. ancho chile powder
1 tsp cayenne pepper
10 oz. bittersweet chocolate, melted and cooled

In a stand mixer fitted with a paddle, beat the butter until creamy. At low speed, beat in the powdered sugar. Increase the speed to high and beat until fluffy, scraping down the side of the bowl, about 2 minutes longer. At low speed, beat in the cream, vanilla, cinnamon, ancho chile powder and cayenne, then gradually beat in the cooled bittersweet and white chocolate. Scrape down the side of the bowl and the paddle, increase the speed to medium-high and beat until light, 3 minutes longer. Using a wooden spoon, vigorously beat the buttercream for 30 seconds to deflate any air bubbles.

Notes: The frosting was very light and airy and I loved the heat. Experiment with more chili powders for more heat. Also try maybe less sugar?

Plenty of frosting for a 2 layer 9" cake or 48 cupcakes generously frosted, with some left over.