Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting
Cinco de Chili Chocolate Cupcakes are a bold and flavorful dessert combining rich cocoa with a subtle chili kick. The moist chocolate base pairs perfectly with tangy chili cream cheese frosting, creating a balanced sweet-and-spicy treat. Easy to make and visually appealing, these cupcakes are ideal for celebrations. The spice level can be adjusted to suit your preference. Each bite offers a unique blend of warmth and sweetness. A creative twist on classic chocolate cupcakes.
Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ¾ cup sugar
- ½ tsp salt
- 1 tsp chili powder (adjust to taste)
- ½ tsp cinnamon (optional)
- 1 egg
- ½ cup milk
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup hot water or coffee
For the Chili Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 2 cups powdered sugar
- ½ tsp vanilla extract
- ¼ tsp chili powder (or pinch cayenne for more heat)
Instructions
- Preheat oven to 180°C (350°F) and line a cupcake tray.
- In a bowl, mix flour, cocoa powder, sugar, baking soda, salt, chili powder, and cinnamon.
- Add egg, milk, oil, and vanilla extract; mix until smooth.
- Stir in hot water or coffee to thin the batter.
- Pour batter into cupcake liners (about ⅔ full).
- Bake for 18–20 minutes or until a toothpick comes out clean.
- Cool completely before frosting.
- Beat cream cheese and butter until smooth.
- Stir in vanilla and chili powder.
- Frost cupcakes and garnish as desired.
Notes
- Adjust chili powder based on spice tolerance.
- Coffee enhances chocolate flavor without tasting like coffee
- Use full-fat cream cheese for best texture.
- Frost only when cupcakes are completely cool.
- Sift powdered sugar to avoid lumps.
- Use high-quality cocoa powder.
- Store in refrigerator due to cream cheese frosting.
- Bring to room temperature before serving.