Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. (Prep time: 10 minutes)

Recipe View 7 mins In a large bowl, whisk together the devil's food cake mix, 1 1/2 teaspoons ground ancho chile pepper, and 1/4 teaspoon cayenne pepper. Add water, vegetable oil, and eggs. Using an electric mixer, beat on medium speed for 2 minutes, until well combined. (Mixing time: 5 minutes)

Recipe View 5 mins Spoon the batter into the prepared muffin cups, filling them about 2/3 full. (Filling time: 5 minutes)

Recipe View 42 mins Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. (Baking time: 18-22 minutes)

Recipe View 3 mins Remove the cupcakes from the oven and let them cool completely on a wire rack before frosting. (Cooling time: 30 minutes)

Recipe View 5 mins While the cupcakes are cooling, prepare the frosting. In a mixing bowl, sift together the remaining 1 teaspoon ground ancho chile, 1/8 teaspoon cayenne pepper, cinnamon, and confectioners' sugar. (Sifting time: 5 minutes)

Recipe View 10 mins Add the softened cream cheese and butter to the sifted mixture. Beat with an electric mixer on medium speed until smooth and creamy. Mix in the vanilla extract. (Mixing time: 5 minutes)

Recipe View 5 mins Once the cupcakes are completely cooled, frost them with the chili cream cheese frosting in attractive swirls. (Frosting time: 15 minutes)

Recipe View Garnish each cupcake by poking a small dried red chile, stem-side up, into the frosting. (Garnishing time: 10 minutes)