What are the top 10 cupcake flavors?

Some of the most loved cupcake flavors include chocolate, vanilla, red velvet, lemon, strawberry, carrot cake, cookies and cream, salted caramel, funfetti, and peanut butter chocolate. Still, Cinco de Chili Chocolate Cupcakes stand out when you want something richer and a little more playful.

How do I caption cupcakes?

A good cupcake caption should sound fun, short, and tasty. You can keep it simple with lines like “sweet with a little spice,” “party cupcakes with personality,” or “chocolate cupcakes that bring the heat.” For Cinco de Chili Chocolate Cupcakes, lean into the contrast of chocolate and chili.

What is the best chocolate to use in cupcakes?

For this recipe, devil’s food chocolate cake mix gives great depth and a soft crumb. In general, dark cocoa or deep chocolate blends work really well when you want a bold chocolate flavor that can stand up to spices.

How many calories are in one chocolate cupcake?

One serving of these Cinco de Chili Chocolate Cupcakes has about 274 calories. Each serving also includes 14 grams fat, 36 grams carbohydrates, and 3 grams protein.

Cinco de Chili Chocolate Cupcakes That Feel Exciting

Description

Cinco de Chili Chocolate Cupcakes are rich devil’s food cupcakes with ancho chile and cayenne in the batter, topped with chili cream cheese frosting and a dried red chile garnish. They balance dark chocolate sweetness with mild to moderate heat and make a festive Cinco de Mayo dessert.

Ingredients

Scale

1 box (18.25 oz) devil’s food chocolate cake mix

1 1/2 tsp ground ancho chile pepper

1/4 tsp cayenne pepper

1 1/4 cups water

1/3 cup vegetable oil

3 eggs

4 cups confectioners’ sugar, plus more if needed

1 tsp ground ancho chile pepper for frosting

1/8 tsp cayenne pepper for frosting

1/2 tsp ground cinnamon

1 package (8 oz) cream cheese, softened

1/2 cup butter, softened

1/2 tsp clear vanilla extract, or to taste

24 small dried red chiles for garnish

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Instructions

1. Heat oven to 350°F (175°C) and line 24 muffin cups with paper liners.

2. Mix cake mix with 1 1/2 teaspoons ancho chile pepper and 1/4 teaspoon cayenne pepper.

3. Add water, vegetable oil, and eggs, then beat for about 2 minutes until smooth.

4. Divide batter among muffin cups, filling each about two thirds full.

5. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean.

6. Let cupcakes cool completely before frosting.

7. For the frosting, sift together confectioners’ sugar, 1 teaspoon ancho chile pepper, 1/8 teaspoon cayenne pepper, and cinnamon.

8. Beat in softened cream cheese and butter until smooth.

9. Mix in vanilla extract, adding more confectioners’ sugar if needed for texture.

10. Spread or swirl frosting over cooled cupcakes.

11. Top each cupcake with a small dried red chile placed stem side up.

Notes

For extra heat, finely chop 1 small dried red chile into the frosting.

Remove the seeds first for less spice, or leave them in for more heat.

Add more ancho chile or cayenne to taste.

The cupcakes should cool fully before frosting.

The dried red chile garnish is decorative and reinforces the chili flavor theme.

Per serving: 274 calories, 14 g fat, 36 g carbohydrates, 3 g protein.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Cinco de Mayo Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 274
Fat: 14 g
Carbohydrates: 36 g
Protein: 3 g