"Dark chocolate cupcakes with a bite! Topped with Chili Cream Cheese Frosting. This recipe was inspired from a combination of recommendations from AR Buzzers. Thanks all! They were a huge hit at our annual Chili Cook-off. Many wanted THEM to be allowed as an entry. Add more chili and cayenne powder to taste. (IF YOU CAN TAKE IT!)" — Candice
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1 (18.25 ounce) box
devil's food chocolate cake mix
1 1/2 teaspoons
ground ancho chile pepper
1 1/4 cups
ground ancho chile pepper
confectioners' sugar, or more as needed
1 (8 ounce) package
cream cheese, softened
clear vanilla extract, or to taste
small dried red chiles
Fantastic!!! Love, love, LOVE this recipe! The ancho and cayenne work wonderfully with the richness of the devil's food cake. As written, I found it to have just the right amount of kick - not overwhelming at all. It really is a great 'adult' cupcake. The frosting is KILLER and compliments the cupcakes perfectly. I will definitely make these again. Thanks! :)
I really loved these, they were good! But they fell apart so easily, and were very doughy. I felt pretty terrible after I served them to a party and no one liked them, and I don't think I'll ever make these again anytime soon. I really hate to leave a bad review, but I was thoroughly disappointed.
WOW...these were AMAZING!!!! Made them exactly as written and feel there are no changes needed...just the right amount of 'heat', not a hot, spicy heat, just a warm heat that you can feel in the back of your throat....SO YUMMY! The icing is definately the star of these cupcakes, and would go great on a variety of cakes, or from a spoon as I was doing, lol. Even my little guy LOVED these, but he is partial to spicy foods, so I knew that he would be ablr to handle this. Can't wait to share these with my family and friends. Definate repeat recipe! Thanks for sharing. :)
This was quite interesting! I just made this for my husband & our neighbors whom were over.. These were a hit with all the guys for sure... very different, but worth a try.. IMO the frosting didn't look too appealing because of the spices, so I topped it with caramel sauce to help. Regardless, by the time everyone left they had eaten them all gone! They are an adult cupcake, I wouldn't recommend these for kids, unless they have a eclectic pallet & can tolerate heat.. I will note that I used tofutti non-dairy cream cheese & earth balance butter.
This is my recipe and I was requested to make 50 for an event in Eugene. I amped up the Ancho and Cayenne ground pepper per request to two teaspoons Ancho and 1/2 teaspoon Cayenne in the CC batter. Actually, I thought it tasted good and was still not too hot for this wimp. That's why I like this recipe. Make it as you like... less pepper powder or more. Of course I made some for hubby too! He liked the spicer version too.
Wonderful! My husband is in the Army and I made these for a bake sale at his work! Everyone loved them! They sold out in a flash! Will def make again!
Excellent recipe. I tasted the batter and loved it, I tasted the frosting which would have been delicious with no spices and decided to add more of each type of chili per personal taste. They are just delicious and I love how they look. Thank you for posting.
Fantastic!!Made these according to the recipe as written mainly out of curiosity! WoW!!! They were a big hit at a party I had tonight. I made them as minature cupcakes and served them as a "Guess the ingredient " dish. Only one person out of 22 came up with the Ancho chili and cayenne pepper. Highly recommend this recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 122
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