Forget angel food cake—these chocolate cupcakes with chili cream cheese frosting are sinfully addictive.
The rich, dark chocolate flavor of the devil’s food cake is balanced out perfectly by the sweet and spicy frosting, where the smoky complexity of ancho chili meets the sharp sting of cayenne pepper. The result is an absolutely mouthwatering dessert with a perfectly balanced, warming level of heat; the ideal sweet treat to celebrate any spice lover on a special occasion. Make sure you have enough ingredients for a couple batches. Run out these, and you might be tempted to sell your soul for another bite.
Chocolate Cupcakes with Chili Cream Cheese Frosting
Servings 24
Ingredients
- 18.25 oz Box Devil’s Food Chocolate Cake Mix
- 2 1/2 tsp Ancho Chile Powder
- 3/8 tsp Cayenne Pepper
- 1/2 tsp Cinnamon
- 1 1/4 Cups Water
- 1/3 Cup Vegetable Oil
- 3 Eggs
- 4 Cups Confectioners Sugar
- 8 oz Cream Cheese
- 1/2 Cup Butter
- 1/2 tsp Vanilla Extract
- 24 small dried Red Chile
Instructions
- View the full cooking instructions for Chocolate Cupcakes with Chili Cream Cheese Frosting on AllRecipes.com
