Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting

Cinco de Mayo - Everyday Cooking

Dark chocolate cupcakes with a bite! Topped with Chili Cream Cheese Frosting. This recipe was inspired from a combination of recommendations from AR Buzzers. Thanks all! They were a huge hit at our annual Chili Cook-off. Many wanted THEM to be allowed as an entry. Add more chili and cayenne powder to taste. (IF YOU CAN TAKE IT!)

Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting

Brief

Prep 30 mins

Cook: 18 mins

Additional: 30 mins

Total: 1hr18 mins

Servings: 24

Yield: 2 dozen cupcakes

Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting

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

Margarita Jell-O Shots

Everyday Cooking

Directions

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.

Nutritional Information

Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting

Servings Per Recipe:24

Calories: 273.5

% Daily Value *

Protein: 3g 6%

Carbohydrates: 36.1g 12%

Dietary Fiber: 0.7g 3%

Sugars: 28.2g

Fat: 13.5g 21%

Saturated Fat: 6.1g 30%

Cholesterol: 57.2mg 19%

Vitamin A Iu: 485.5IU 10%

Niacin Equivalents: 0.4mg 3%

Vitamin C: 0.2mg

Folate: 4.8mcg 1%

Calcium: 31.4mg 3%

Iron: 1.1mg 6%

Magnesium: 2.4mg 1%

Potassium: 38.7mg 1%

Sodium: 248.9mg 10%

Calories From Fat: 121.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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