Chocolate Cupcakes with a Kick
Recipe from
Better Homes and Gardens
The kick in this luscious dessert recipe comes from a teaspoon of ground chipotle chile pepper that's added to the box cake mix.

Servings:
Makes 24 cupcakes.
Prep Time:
35 mins
Total Time:
53 mins
Ingredients
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1 pkg. 2-layer-sizechocolate or devil's food cake mixsee savings

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1-1/4 cupssour creamsee savings

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3eggssee savings

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1/3 cupcooking oilsee savings

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2 Tbsp.instant coffee crystalssee savings

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1/2 to 1 tsp.ground chipotle chile peppersee savings

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1 11.5-oz. pkg.semisweet chocolate chunkssee savings

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2 tsp.all-purpose floursee savings

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1 recipeWhite Frostingsee savings

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2 oz.semisweet chocolate, choppedsee savings

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1/4 cupwhipping creamsee savings

Directions
1.
Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups with paper bake cups; set aside. In bowl combine cake mix, sour cream, eggs, oil, coffee crystals, and chipotle pepper. Beat with electric mixer on low to combine. Beat on medium to high for 2 minutes (batter will be thick).
2.
In bowl toss chocolate chunks with flour. Fold into batter. Spoon into prepared cups. Bake 18 to 22 minutes or until tops spring back when lightly touched. Cool in pans on racks 5 minutes. Remove from pans; cool. Frost with White Frosting.
3.
For chocolate drizzle, place chopped chocolate in small bowl. In saucepan bring cream to boiling. Pour over chocolate; do not stir. Let stand 5 minutes; whisk until smooth. Place chocolate drizzle in resealable plastic bag; seal bag and snip off a small corner. Drizzle chocolate over cupcakes. Makes 24 cupcakes.
4.
White Frosting: In bowl beat one 8-ounce package softened cream cheese and 1/2 cup softened butter with mixer on medium to high for 30 seconds. Beat in 1/2 teaspoon vanilla. Gradually beat in 2 to 2-1/2 cups powdered sugar until spreadable consistency.
Nutrition information
Calories 335, Total Fat 21 g, Saturated Fat 10 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 4 g, Cholesterol 55 mg, Sodium 251 mg, Carbohydrate 37 g, Total Sugar 27 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin C 0%, Calcium 6%, Iron 9%.
Percent Daily Values are based on a 2,000 calorie diet
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