The very first Valentine’s Day Daniel and I celebrated together I made him cupcakes as one of his presents. Not just any cupcakes though… Daniel has a love affair with spicy foods, and when I was looking for sweets to make, I was specifically looking for HOT recipes.
In my search I came across this recipe for Chocolate Chipotle Cupcakes, and I thought, “This is perfect!” It’s got spicy, it’s got chocolate (who doesn’t love chocolate?), and it’s definitely more unique than other cupcake flavors I could of made. I was sold and decided to make the recipe, and I was super impressed with how delicious they turned out!
Now I’d like to share the recipe with my changes and suggestions with you!
- 1 box of chocolate cake mix
- Any ingredients the cake mix calls for (usually water, oil, and eggs)
- 2 TBSP pureed chipotle peppers in adobo
- 1 1/2 tsp of cinnamon
- 1/4-1 tsp of cayenne pepper (depending on heat preference)
Here’s what you do:
At first glance, what I loved about this recipe was how simple and quick it was. It would be really great for anyone running short on time, or for a novice baker!
Preheat oven to temperature indicated on your cake mix. Then puree your chipotle peppers.
Next, in a large bowl mix all of your ingredients until blended. In a prepared cupcake pan, fill cupcake liners 3/4 of the way full. Then bake in preheated oven for 15-18 minutes, or until cake tester comes out clean. Cool on a wire rack and you’re done!
This recipe made 20 cupcakes for me. Now, the cayenne pepper is my suggestion if you actually want these cupcakes to have a kick. While the chipotle peppers give a delicious flavor, it really didn’t give off any heat to us. While you may be thinking, well, why don’t I just add more chipotle… that’s what I thought too.
The second time I made these cupcakes that’s exactly what I did, I doubled the amount of pureed chipotle pepper, and it was WEIRD. I’m not sure if it had to do with something in the adobo sauce, but it completely changed the texture of the cake and made it way too salty. I would definitely recommend learning from my mistake!
The original recipe suggests sprinkling the cupcakes with powdered sugar and cinnamon, but a cupcake isn’t a cupcake to me without icing. I wanted these cupcakes to take decadent, so I knew I wanted to use a buttercream frosting.
I found this delicious recipe that is apparently from a Sprinkles cupcake mix.
Here’s what you need:
- 1 cup butter, softened
- 3 1/2 cups confectioners’ sugar
- 1 tsp milk
- 1 tsp vanilla extract
- 1/8 tsp salt
- 2 TBSP cinnamon (I added this)
Here’s what you do:
- In a medium bowl, combine butter, sugar, salt and cinnamon. Beat until blended.
- Add the milk and vanilla, and beat until smooth and creamy.
This frosting is amazing! I added in cinnamon because I wanted to play up that flavor in the cupcakes, and I was not disappointed. One heads up though, the recipe states that the serving size is 12 cupcakes… well, I frosted 20 and had tons left over. The second time I made them I even used some to pipe extra decorations, but still had maybe 3/4 of a cup leftover. Maybe I don’t add as much frosting as other people though, this buttercream is also very sweet so you don’t need a whole lot either. While it’s better to have more frosting than too little, you might want to adjust the measurements depending on how much you need.
As for decorations, I kept it pretty simple, and rimmed the sides with chocolate sprinkles and chili powder.
I remember Daniel absolutely loved them, and I know it made our first Valentine’s Day very memorable. They also freeze really well too! Since Daniel had a whole box of cupcakes to himself, this Valentine’s Day gift lasted for the next few months! What a sweet reminder for your man (of their girlfriend or wife that made them)!