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Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Spicy dark chocolate cupcakes with chili cream cheese frosting and dried chili garnish.
Ingredients:
  • 1 (18.25 ounce) box devil's food chocolate cake mix
  • 1.5 teaspoons ground ancho chile pepper
  • 0.25 teaspoon cayenne pepper
  • 1.25 cups water
  • 0.33333334326744 cup vegetable oil
  • 3 eggs
  • 1 teaspoon ground ancho chile pepper
  • 0.125 teaspoon cayenne pepper
  • 0.5 teaspoon ground cinnamon
  • 4 cups confectioners' sugar, or more as needed
  • 0.5 cup butter, softened
  • 0.5 teaspoon clear vanilla extract, or to taste
  • 24 small dried red chiles
Instructions:
  • Preheat the oven to 350°F (175°C) and line 24 muffin cups with paper liners.
  • In a bowl, whisk together cake mix, 1 1/2 tsp ground ancho chile, and 1/4 tsp cayenne pepper. Using an electric mixer on medium speed, beat in water, vegetable oil, and eggs for 2 minutes. Fill muffin cups 2/3 full with the batter.
  • Bake in the preheated oven for 18-22 minutes, until a toothpick comes out clean from the center of the cupcake. Allow to cool completely before frosting.
  • In a mixing bowl, combine 1 teaspoon ground ancho chile, 1/8 teaspoon cayenne pepper, and cinnamon with confectioners' sugar. Use an electric mixer on medium speed to blend in cream cheese and butter until smooth. Add vanilla extract and mix well.
  • Add a decorative swirl of frosting onto the cooled cupcakes, then garnish with a small dried chile placed stem-side up.

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