Cinco De Chili Chocolate Cupcakes With Chili Cream Cheese Frosting
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
53
Spice
43
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 tsp
Cayenne Pepper1.25 cups
Water1 cup
Vegetable Oil3
Eggs1 tsp
Ground Cinnamon1 cup
Butter (softened)24 small
Red Chile (dried)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Line 24 cupcake cups with paper liners
3
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
4
Using an electric mixer on medium speed, beat in the water, vegetable oil, and eggs; beat for 2 minutes
5
Spoon the batter into the prepared cupcake cups, filling them 2/3 full
6
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes
7
Remove and cool completely before frosting
8
In a bowl, sift 1 teaspoon of ground ancho chile, 1/8 teaspoon of cayenne pepper, and the cinnamon with the confectioners' sugar
9
Beat in the cream cheese and butter with an electric mixer on medium speed until the frosting is smooth; mix in the vanilla extract
10
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