Gluten Free Chocolate Chilli Cupcakes

    48 minutes

    The surprising delight of sweet with a touch of spicy! These are absolutely delicious. If you want to "walk on the wild side" - add more chilli powder!

    2 people made this

    Serves: 24 

    • 1 (600g) box gluten free chocolate mud cake mix
    • 1 1/2 teaspoons chilli powder
    • 1/4 teaspoon cayenne pepper
    • Icing
    • 4 cups icing sugar, or more as needed
    • 1 pinch chilli powder
    • 1 pinch cayenne pepper
    • 1/2 teaspoon ground cinnamon
    • 250g cream cheese, softened
    • 125g butter, softened
    • 1/2 teaspoon vanilla essence
    • 24 small dried red chillies

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

    1. Preheat oven to 180 degrees C. Line 24 cupcake cups with cup cake paper.
    2. Add the box of cake mix into a mixing bowl and stir in the chilli and cayenne. Follow the instructions on the box to make the cake mixture. Spoon the batter into the prepared cupcake papers, filling them 2/3 full.
    3. Bake in the preheated oven until a toothpick inserted into the centre comes out clean. This wil take about 18 to 22 minutes. Remove and cool before icing.
    4. Icing

    5. In a bowl sift the icing sugar with the chilli, cayenne and cinnamon.
    6. Beat in the cream cheese and butter with an electric mixer on medium speed until smooth then add the vanilla and icing sugar mixture.
    7. Spread the icing onto the cooled cupcakes then decorate with a small dried chilli.

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