Ever thought of adding chilli powder to chocolate cupcakes? They are absolutely delicious. Add more chilli powder if you can take it!
1 (583g) box devils food chocolate cake mix
1 1/2 teaspoons chilli powder
1/4 teaspoon cayenne pepper
1 1/4 cups (300ml) water
1/3 cup vegetable oil
1 teaspoon chilli powder
1/8 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
4 cups (600g) icing sugar, or more as needed
250g cream cheese, softened
125g butter, softened
1/2 teaspoon vanilla essence, or to taste
24 small dried red chillies
Preparation:30min › Cook:18min › Ready in:48min
Preheat oven to 180 degrees C. Line 24 cupcake cups with paper liners.
Empty the boxed cake mix into a mixing bowl and whisk in 1 1/2 teaspoon of chilli powder 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.
Bake in the preheated oven until a toothpick inserted into the centre of a cupcake comes out clean, 18 to 22 minutes. Remove and cool completely before icing.
In a bowl, sift 1 teaspoon of chilli powder, 1/8 teaspoon of cayenne pepper and the cinnamon with the icing sugar. Beat in the cream cheese and butter with an electric mixer on medium speed until the icing is smooth; mix in the vanilla extract. Spread the icing onto the cooled cupcakes in attractive swirls and poke a small dried chilli, stem-side up, into the frosting as a garnish.