1. Recipes

How to Make Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting - A Step-by-Step Guide

Get ready to celebrate Cinco de Mayo with a spicy and sweet treat that will have your taste buds dancing! These Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting are the perfect combination of rich chocolate flavor and a hint of heat from the chili peppers. Whether you're hosting a festive fiesta or just looking to indulge in something special, these cupcakes are sure to impress.

The base of these cupcakes is a moist and decadent chocolate batter, infused with a touch...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 20 mins
  • Servings: 24
  • Yield: 24 cupcakes

  • Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Whisk cake mix, 1 1/2 teaspoons ground ancho chile, and 1/4 teaspoon cayenne pepper. Beat in water, vegetable oil, and eggs with an electric mixer on medium speed; beat for 2 minutes. Spoon batter into the prepared muffin cups, filling them 2/3 full.
  • 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.
  • Sift 1 teaspoon ground ancho chile, 1/8 teaspoon cayenne pepper, and cinnamon with confectioners' sugar in a mixing bowl. Beat in cream cheese and butter with an electric mixer on medium speed until smooth; mix in vanilla extract.
  • Spread frosting onto cooled cupcakes in attractive swirls. Poke a small dried chile, stem-side up, into frosting as a garnish.

    • Nutrition

    274 cal.

    • Total Fat: 14g
    • Saturated Fat: 6g
    • Cholesterol: 57mg
    • Sodium: 249mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 1g
    • Total Sugars: 28g
    • Protein: 3g
    • Vitamin C: 0mg
    • Calcium: 31mg
    • Iron: 1mg
    • Potassium: 39mg

    Categories

    Cupcake recipes
    Chocolate recipes
    Chili recipes
    Cream cheese recipes
    Frosting recipes