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Spicy Chocolate Cupcakes

Ever thought of adding chilli powder to chocolate cupcakes? They are absolutely delicious. Add more chilli powder if you can take it!

Candice

Ingredients
Serves: 24 

  • 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
  • 3 eggs
  • 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

Directions
Preparation:30min  ›  Cook:18min  ›  Ready in:48min 

  1. Preheat oven to 180 degrees C. Line 24 cupcake cups with paper liners.
  2. 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.
  3. 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.
  4. 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.

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