Devil’s Chocolate Cupcakes w/ Spicy Mexican Chocolate Frosting

Spice…spice baby!

I got your spice….spice baby!

Devils Chocolate Cupcakes with Spicy Mexican Frosting The first time I heard of spicy chocolate I thought that it would taste nasty and I don’t know why in the world someone would come up with that ridiculous idea. How could chocolate taste good spicy? But lo and behold it really does! It still tastes like chocolate there is a just a spiciness that comes in right behind it. It makes the chocolate…fun to eat actually. It is very interesting. Believe it or not, the chili powder does really well with it as well. I know that it is hard to believe, but you have to trust me with these.

Devil's Chocolate Cupcakes These are probably the most moist chocolate cupcakes I have ever had. As some of you may know, I am not a big fan of chocolate cakes. The ones I have had in the past always comes out dry and have a weird after taste of cigarettes (I don’t smoke). Gross! I know that chocolate cake gets a bad rap and if you feel the same way I do about chocolate cake then I think you are in the right place for a good chocolate cupcake. You will need a nice cold glass of milk to wash these Devil’s Chocolate Cupcakes w/ Spice Mexican Chocolate Frosting down with.



I challenge you to challenge yourself to make these cupcakes, frosting and all.  In fact, I have a joke for you

ME: Knock, Knock

YOU: Who’s there?

ME: Deez

You: Deez who?

ME: Deez Devil’s Chocolate Cupcakes w/ Spicy Mexican Chocolate Frosting


Devils Chocolate Cupcake w/ Spicy Mexican Chocolate Frosting

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes


Serving Size: 1

Devils Chocolate Cupcake w/ Spicy Mexican Chocolate Frosting


  • 1/2 c. unsweetened cocoa powder
  • 2 oz. high quality milk chocolate, chopped
  • 1/2 c. boiling water
  • 1/2 c. buttermilk
  • 1 c. cake flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 2/3 c. dark brown sugar, packed
  • 1/2 c. canola oil
  • 1/2 c. sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2 sticks unsalted butter, room temperature
  • 2 1/2 c. powdered sugar
  • 2 oz. high quality semi sweet chocolate, melted
  • 1 tsp. chili powder
  • 1/2 tsp. cayenne pepper
  • 1 1/2 tsp cinnamon
  • pinch of salt


  1. CUPCAKES: Preheat oven to 350 Degrees. Line 16 standard muffins cups with paper liners. Combine cocoa powder and chocolate in medium bowl. Pour 1/2 c. boiling water over; whisk until smooth. Whisk in buttermilk.
  2. Whisk flour, baking soda, and salt in another medium bowl to blend. Using an electric mixer, beat brown sugar, oil, 1/2 c. sugar, eggs, and vanilla extract in a large bowl until light and creamy, about 2 minutes. Beat in flour mixture, alternating with chocolate mixture in 2 additions. Divide batter among paper liners.
  3. Bake until tester inserted into center comes out with some crumbs attached, about 15-18 minutes. Cool in pans on cooling rack for 10 minutes. Transfer cupcakes to rack and cool completely.
  4. FROSTING: Beat butter until creamy. Add in the powdered sugar a cup at a time to avoid mess and add the melted chocolate and continue to mix until the sugar, butter, and chocolate are well combined. Add the chili powder, cayenne pepper, cinnamon, and pinch of salt and mix until spices are mixed. Scoop the frosting into a pipe and design your cupcakes as desired or use a butter knife to spread the frosting on top of the cupcakes.




  1. Penny says

    keen to try these on my son for his birthday – but can you tell me weight of 2 sticks of butter please- we don’t buy it by sticks here ?

  2. JoAnn Vavrek says

    I used my own recipe for the cupcakes (glutenfree red velvet). This frosting is fabulous. Just enough hotness. Thanks for sharing the recipe.


Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge