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Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting Recipe

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Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting Recipe

Features:
  • Spicy

Directions

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Ingredients :

  • 1 (18.25 ounce) box devil's food chocolate cake mix
  • 1 ½ teaspoons ground ancho chile pepper
  • ¼ teaspoon cayenne pepper
  • 1 ¼ cups water
  • ⅓ cup vegetable oil
  • 3 eggs
  • 1 teaspoon ground ancho chile pepper
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon ground cinnamon
  • 4 cups confectioners' sugar, or more as needed
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup butter, softened
  • ½ teaspoon clear vanilla extract, or to taste
  • 24 small dried red chiles
  • Methods :

  • Step 1

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

  • Step 2

    Empty the boxed cake mix into a mixing bowl, and whisk in 1 1/2 teaspoon of ground ancho chile and 1/4 teaspoon of cayenne pepper. Using an electric mixer on medium speed, beat in the water, vegetable oil, and eggs; beat for 2 minutes. Spoon the batter into the prepared cupcake cups, filling them 2/3 full.

  • Step 3

    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.

  • Step 4

    In a bowl, sift 1 teaspoon of ground ancho chile, 1/8 teaspoon of cayenne pepper, and the cinnamon with the confectioners' sugar. Beat in the cream cheese and butter with an electric mixer on medium speed until the frosting is smooth; mix in the vanilla extract. Spread the frosting onto the cooled cupcakes in attractive swirls, and poke a small dried chile, stem-side up, into the frosting as a garnish.

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