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Cupcakes

Mexican Chocolate Chili Cupcakes

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These Duncan Hines chocolate cupcakes keep it muy interesante with a touch of cinnamon and cayenne pepper.

  • Hands-On Time: 25 Minutes
  • Total Time: 1 Hour 15 Minutes
  • Servings: 12 Cupcakes
  • Difficulty: Super Simple
  • Rating:

Ingredients


Baking Instructions

  1. Preheat oven to 350°F. Place 12 paper liners in muffin pan(s).
  2. Combine cake mix, water, oil, eggs, 1 teaspoon cinnamon and ¼ teaspoon cayenne pepper in large bowl with wooden spoon. Stir until blended. Reserve ¾ cup batter.
  3. Spoon batter evenly into prepared pan(s).
  4. Prepare chocolate pouch according to package directions.
  5. Spoon a level tablespoon of chocolate pouch mixture onto each cupcake and top with 1 tablespoon of the reserved cake batter.
  6. Bake 21 to 24 minutes or until cupcakes spring back when touched in center.
  7. Cool on wire rack 15 minutes. Remove cupcakes from pan and cool completely. Blend chocolate frosting with remaining 1 tsp. cinnamon and remaining 1/8 teaspoon cayenne pepper.
  8. Spread frosting on cupcakes.

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Tips

flouring cake pans

flouring cake pans

When preparing cake pans, replace flour with dry cake mix. When cake is removed it doesn't have the white flour look.


Storing Unfrosted Cakes

Storing Unfrosted Cakes

Before you frost your cake, you may wrap it tightly and freeze it for up to six weeks before eating. It's best to thaw it unwrapped at room temperature. Then you may add frosting.





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