Prep Time:
30 mins
Cook Time:
20 mins
Additional Time:
30 mins
Total Time:
1 hr 20 mins
Servings:
24
Yield:
24 cupcakes
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Whisk cake mix, 1 1/2 teaspoons ground ancho chile, and 1/4 teaspoon cayenne pepper. Beat in water, vegetable oil, and eggs with an electric mixer on medium speed; beat for 2 minutes. Spoon batter into the prepared muffin cups, filling them 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Remove and cool completely before frosting.
Sift 1 teaspoon ground ancho chile, 1/8 teaspoon cayenne pepper, and cinnamon with confectioners' sugar in a mixing bowl. Beat in cream cheese and butter with an electric mixer on medium speed until smooth; mix in vanilla extract.
Spread frosting onto cooled cupcakes in attractive swirls. Poke a small dried chile, stem-side up, into frosting as a garnish.
Cook’s Note
If you dare, chop 1 small, dried red chile into frosting. Remove seeds first (or not)!
Nutrition Facts (per serving)
| 274 | Calories |
| 14g | Fat |
| 36g | Carbs |
| 3g | Protein |
