Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting

Recipesfull introduces to you: Cinco de Mayo Recipes. (Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting). 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!)

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

Jalapeno and Cucumber Margarita

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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