Mexican Chocolate Chili Cupcakes

Mexican Chocolate Chili Cupcakes

2

"These Duncan Hines chocolate cupcakes keep it muy interesante with a touch of cinnamon and cayenne pepper."

Ingredients

1 h 15 m {{adjustedServings}} servings 362 cals
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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 53.9g
  • 17%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 342 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 350 degrees F. Prepare cake mix as directed. You will have your cake batter in one bowl and filling (from pouch in cake mix package) in a second bowl.
  2. Add 1 teaspoon of cinnamon and 1/4 teaspoon of cayenne pepper to cake batter and mix well.
  3. Spoon cake batter into prepared cupcake liners and pan. Fill cupcake tins no more than half full. Spoon 1 teaspoon of filling on top of the batter in the tins. Cover filling with a tablespoon of batter. Your tins should now be 2/3 full.
  4. Bake cupcakes as directed and cool completely.
  5. Prepare frosting by adding 1 teaspoon of cinnamon and 1/8 teaspoon of cayenne pepper to each container of frosting that you use. Mix completely and frost cupcakes. For a more decorative look, utilize a frosting bag to frost cupcakes.
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Reviews

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  1. 2 Ratings

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I tasted the batter and the spices were evident and even a tad bit spicy. After baking it however no one could tell there was anything different about these cupcakes from just plain chocolate cu...

These are very sweet and sugary.