- 1 Box of Devil's Food cake mix
- 1/2 cup vegetable oil
- 1 1/3 cups water
- 3 eggs
- 1-2 tablespoon pureed chipotle peppers in adobo sauce (base on your heat tolerance)
- 1 1/2 teaspoons of cinnamon
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2½ cups powdered sugar
- 1½ teaspoons vanilla extract
- 1½ teaspoons cinnamon
Ok. I know the title of this recipe sounds really bizarre. But these cupcakes are quickly become a favorite around here.
We obviously love things on the spicy side, and this recipe has the perfect balance of spicy and sweet. Both kids love them, but Kieran isn’t a huge fan of frosting. So I dusted half the cupcakes with powdered sugar and then frosted the rest with this sinful buttercream frosting.
Don’t they look delicious?? Trust me…they are. I might have sampled one or two for quality control reasons, of course. Please give this recipe a try. If you’re unsure about the “heat” from the chipotles, start with one tablespoon of the puree. They aren’t spicy so much as they have a nice little kick after each bite.
- Prepare cake mix according to directions.
- Place the chipotle peppers in a food processor and puree. Add two tablespoons to the mix. Add the cinnamon. Mix thoroughly.
- Scoop into cupcake papers. Bake for 15-18 minutes or until cake tester comes out clean (I baked mine for 15 minutes but they were perfect).
- Let cool. Frost with buttercream frosting.
Buttercream Frosting Directions:
- Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the cinnamon and vanilla and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.