Chocolate Cupcakes with Chili Cream Cheese Frosting

Devil’s Food Chocolate Cake Mix, Ancho Chile Powder, Cayenne Pepper, Cinnamon, Water, Vegetable Oil, Eggs, Confectioners Sugar, Cream Cheese, Butter, Vanilla Extract, Red Chiles
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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.

Serves: 24  |  Total Time: 1 1/4 hours

Ingredients for Chocolate Cupcakes with Chili Cream Cheese Frosting

  • 18.25 oz Box Devil’s Food Chocolate Cake Mix
  • 2 & 1/2 tsps 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 Chiles

Cooking Instructions

View the full cooking instructions for Chocolate Cupcakes with Chili Cream Cheese Frosting on

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