Chocolate Cupcakes with Cream Cheese Frosting Recipe

Today we’re making this delicious dessert, Chocolate Cupcakes with Cream Cheese Frosting Recipe.

The recipe has all the necessary ingredients for the Chocolate cupcakes. Take the paper and pen to write down this deliciousness to make later at home!

Today, our Creative Recipes website is pleased to bring you this wonderful recipe.

Prep Time: 30 mins

Cook Time: 20 Mins

Total Time: 1 hr 20 mins

Servings: 24

How to make Chocolate cupcakes

First, preheat the oven to 350 degrees F (175 degrees C) and line 24 muffin tins with paper liners.In a bowl, combine the cake batter with 1 1/2 teaspoons of ground ancho chile and 1/4 teaspoon of cayenne pepper. Use an electric mixer on medium speed to blend the water, vegetable oil, and eggs for approximately 2 minutes. Fill the prepared muffin tins with the batter, ensuring they are filled about 2/3 full.Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before moving on to the frosting.For the frosting, sift 1 teaspoon of ground ancho chile, cinnamon, and icing sugar, along with 1/8 teaspoon of cayenne pepper into a bowl. Using an electric mixer on medium speed, beat the cream cheese and butter until smooth. Incorporate the vanilla extract into the mixture.Finally, generously spread the icing over the cooled cupcakes in attractive swirls. Complete the decoration of each cupcake by placing a small dried chili pepper, stem side up, into the icing.

Chocolate cupcakes Ingredients:

3 eggs
1 (18.25 ounce) box devil’s food chocolate cake mix
⅓ cup vegetable oil
⅛ teaspoon cayenne pepper
1 ¼ cups water
½ teaspoon ground cinnamon
1 ½ teaspoons ground ancho chile pepper
1 teaspoon ground ancho chile pepper
¼ teaspoon cayenne pepper
½ cup butter, softened
1 (8 ounce) package cream cheese, softened
½ teaspoon clear vanilla extract, or to taste
4 cups confectioners’ sugar, or more as needed
24 small dried red chiles

Preparation method:

1 – First, let’s preheat the oven to 350 degrees F (175 degrees C) and prepare 24 muffin tins with paper liners.

2 – Then, using a bowl, mix together the cake batter, 1 1/2 teaspoons of ground ancho chile and 1/4 teaspoon of cayenne pepper. Now use an electric mixer on medium speed to mix the water, vegetable oil and eggs for about 2 minutes. Fill the prepared muffin tins with the batter, making sure they are about 2/3 full.

3 – Then bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Then let the cupcakes cool completely before moving on to the frosting.

4 – After that, for the frosting, sift 1 teaspoon of ground ancho chile, cinnamon with icing sugar and 1/8 teaspoon of cayenne pepper into a bowl. Again, use an electric mixer on medium speed to beat the cream cheese and butter until smooth. Now mix in the vanilla extract.

5 – Finally, we’ll spread the icing over the cooled cupcakes in attractive swirls. Finish decorating each cupcake by sticking a small dried chilli pepper, stem side up, into the icing.