Makes enough for 14 cupcakes (at least)

• 5 egg yolks
• 2 T cocoa
• pinch Cayenne pepper
• 1 cup sugar
• 1/4 cup water
• 10 oz room temperature butter, cut into chunks
• 2oz melted dark chocolate (I like Green and Black)

Whip yolks, Cayenne and cocoa powder until light and foamy. In a heavy bottomed saucepan, heat sugar and water to 240F. Once at temperature, carefully drizzle hot sugar into yolks, whipping constantly. Continue to whip the yolk/sugar mixture until the sides of the bowl no longer feel warm. The mixture should be body temperature or just below. While whipping, add the butter chunks one at a time. As one incorporates, add the next. Once the butter is all in, add the melted chocolate. If the icing is too loose, set the mixing bowl in an ice bath and continue whipping until it thickens. Pipe onto cupcakes, and sprinkle with chili flakes, if desired.

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