Ingredients
| ✓ | Quantity | Ingredient |
|---|
Utensils Used
Muffin tin, Cupcake liners, Two mixing bowls, Whisk, Electric hand mixer or stand mixer, Spatula, Measuring cups and spoons, Cooling rack, Piping bag (optional).
Nutritional Values Per Serving
Select Portions:
Current Portions: 1
Amount per serving
Calories 380
% Daily Value*
Total Fat 18 g (23%)
Protein 5 g (10%)
Total Carbohydrate 55 g (20%)
Dietary Fiber 3 g (11%)
Total Sugars 40 g (80%)
Sodium 280 mg (12%)
Vitamin A (8%)
Vitamin C (0%)
Calcium (6%)
Iron (15%)
* Percent Daily Values are based on a 2,000 calorie diet.
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
✨ Pro Tip: Using high-quality liners prevents the cupcakes from sticking and adds a festive look.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and 1 tsp chili powder.
✨ Pro Tip: Sifting the dry ingredients helps create a lighter, fluffier cupcake crumb.
In another bowl, beat the egg, then add the buttermilk, oil, and vanilla extract. Whisk until just combined.
✨ Pro Tip: If you don't have buttermilk, make your own by adding 1/2 tbsp of lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5 minutes.
Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Then, carefully stir in the hot water. The batter will be thin – this is normal!
✨ Pro Tip: The hot water helps "bloom" the cocoa powder, intensifying the chocolate flavor.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
✨ Pro Tip: Avoid opening the oven door during the first 15 minutes of baking to prevent the cupcakes from collapsing.
Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. They must be at room temperature before frosting.
✨ Pro Tip: For faster cooling, you can place the rack of cupcakes in the refrigerator for 15-20 minutes.
Using an electric mixer, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and beat until fluffy. Finally, beat in the 1/2 tsp chili powder and cayenne pepper (if using). Frost the cooled cupcakes and enjoy!
✨ Pro Tip: For a beautiful presentation, use a piping bag with a star tip to swirl the frosting on top. Garnish with a light dusting of chili powder or cocoa powder.
Frequently Asked Questions
How spicy are these cupcakes?
The heat level is mild and warm, not overwhelmingly spicy. The 1 tsp of chili powder in the batter and 1/2 tsp in the frosting provides a gentle kick that complements the chocolate. You can adjust the cayenne pepper to control the heat.
Can I make these cupcakes ahead of time?
Absolutely! The unfrosted cupcakes can be baked a day in advance. Store them in an airtight container at room temperature. The frosting can also be made ahead and stored in the refrigerator; just let it come to room temperature and re-whip it before frosting.
What kind of chili powder should I use?
Use a standard American-style chili powder blend, which is mild and flavorful. Avoid using pure, super-spicy chili powders like cayenne on its own unless you want extreme heat. Ancho chili powder is a great, slightly smoky option.
How should I store leftover frosted cupcakes?
Due to the cream cheese frosting, store any leftovers in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for about 20 minutes before serving for the best texture and flavor.
Can I freeze these cupcakes?
Yes, but it's best to freeze them unfrosted. Wrap the cooled cupcakes individually in plastic wrap and place them in a freezer bag for up to 3 months. Thaw at room temperature and frost before serving.
