• 8 Ratings

The kick in this luscious dessert recipe comes from a teaspoon of ground chipotle chile pepper that's added to the box cake mix.

Source: Better Homes and Gardens
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Chocolate Cupcakes with a Kick

Ingredients

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Directions

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  • Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups with paper bake cups; set aside. In bowl combine cake mix, sour cream, eggs, oil, coffee crystals, and chipotle pepper. Beat with electric mixer on low to combine. Beat on medium to high for 2 minutes (batter will be thick).

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  • In bowl toss chocolate chunks with flour. Fold into batter. Spoon into prepared cups. Bake 18 to 22 minutes or until tops spring back when lightly touched. Cool in pans on racks 5 minutes. Remove from pans; cool. Frost with White Frosting.

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  • For chocolate drizzle, place chopped chocolate in small bowl. In saucepan bring cream to boiling. Pour over chocolate; do not stir. Let stand 5 minutes; whisk until smooth. Place chocolate drizzle in resealable plastic bag; seal bag and snip off a small corner. Drizzle chocolate over cupcakes. Makes 24 cupcakes.

Nutrition Facts (Chocolate Cupcakes with a Kick)

335 calories; 21 g total fat; 10 g saturated fat; 4 g polyunsaturated fat; 6 g monounsaturated fat; 55 mg cholesterol; 251 mg sodium. 194 mg potassium; 37 g carbohydrates; 2 g fiber; 27 g sugar; 4 g protein; 389 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 2 mg iron;

White Frosting

Ingredients

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Directions

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  • Allow cream cheese and butter to stand at room temperature for 30 minutes. In a medium mixing bowl beat cream cheese and butter with an electric mixer on medium to high speed for 30 seconds. Beat in vanilla. Gradually add powdered sugar, beating until frosting reaches spreading consistency.

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Reviews

8 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0