Name: Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting
Prep time: 30 min
Cook time: 30 min
Yield: 24
Ingredients: Devil's food chocolate cake mix - 1 (18.25 ounce) box; Ground ancho chile pepper - 1 ½ teaspoons; Cayenne pepper - ¼ teaspoon; Water - 1 ¼ cups; Vegetable oil - ⅓ cup; Eggs - 3; Ground ancho chile pepper - 1 teaspoon; Cayenne pepper - ⅛ teaspoon; Ground cinnamon - ½ teaspoon; Confectioners' sugar, or more as needed - 4 cups; Cream cheese, softened - 1 (8 ounce) package; Butter, softened - ½ cup; Clear vanilla extract, or to taste - ½ teaspoon; Small dried red chiles - 24

Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting

1. Devil's food chocolate cake mix - 1 (18.25 ounce) box

2. Ground ancho chile pepper - 1 ½ teaspoons

3. Cayenne pepper - ¼ teaspoon

4. Water - 1 ¼ cups

5. Vegetable oil - ⅓ cup

6. Eggs - 3

7. Ground ancho chile pepper - 1 teaspoon

8. Cayenne pepper - ⅛ teaspoon

9. Ground cinnamon - ½ teaspoon

10. Confectioners' sugar, or more as needed - 4 cups

11. Cream cheese, softened - 1 (8 ounce) package

12. Butter, softened - ½ cup

13. Clear vanilla extract, or to taste - ½ teaspoon

14. Small dried red chiles - 24

How to cook deliciously - Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

2. Stage

Whisk cake mix, 1 1/2 teaspoons ground ancho chile, and 1/4 teaspoon cayenne pepper. Beat in water, vegetable oil, and eggs with an electric mixer on medium speed; beat for 2 minutes. Spoon batter into the prepared muffin cups, filling them 2/3 full.

3. Stage

Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Remove and cool completely before frosting.

4. Stage

Sift 1 teaspoon ground ancho chile, 1/8 teaspoon cayenne pepper, and cinnamon with confectioners' sugar in a mixing bowl. Beat in cream cheese and butter with an electric mixer on medium speed until smooth; mix in vanilla extract.

5. Stage

Spread frosting onto cooled cupcakes in attractive swirls. Poke a small dried chile, stem-side up, into frosting as a garnish.