Chocolate Chili Cupcake Sensation


Indulge your adventurous sweet tooth with these daring and decadent chocolate chili cupcakes. They may seem unlikely at first, but one bite will have you hooked on this unique flavor combination that blends the richness of cocoa with a subtle heat from cayenne pepper. 

Fluffy, old-fashioned cupcakes get topped with a sweet and creamy vanilla frosting that balances out the spices baked right into the chocolate cake base.

We sift together the dry ingredients like flour, cocoa powder, cinnamon, and just a dash of cayenne pepper for a complex depth of flavors. 

Eggs, sugar, butter, and buttermilk then come together for a supremely moist chocolate cake base ready to bake up fudgy in the middle and lightly crusted on the edges. 

The end result is a treat that's both comforting yet exciting in every tasty bite. Frosted or unfrosted, these cupcakes make for a dessert that’s adventurous, sweet, spicy and downright unforgettable!

Chocolate Chili Cupcake Sensation

Preparation and Cooking Times

  • Preparation Time: 25 minutes
  • Cooking Time: 20 minutes
  • Total Time: 45 minutes

Servings and Serving Size

  • Servings: 12 cupcakes
  • Serving Size: 1 cupcake

Nutritional Profile (Per Serving)

  • Calories: 360
  • Fat: 18g
  • Carbs: 49g
  • Protein: 5g

While certainly indulgent, these cupcakes provide a decent amount of sustenance from carbohydrates and fat to balance the sweetness. The small serving size, protein, and absence of artificial ingredients make these a better dessert choice than store-bought options. Enjoy in moderation as a special chili-laced twist on a chocolate lover’s classic treat.


  • All-purpose flour: 150 grams (5.3 oz / 1 1/4 cups)
  • Unsweetened cocoa powder: 30 grams (1 oz / 1/4 cup)
  • Baking powder: 5 grams (0.18 oz / 1 teaspoon)
  • Salt: 2 grams (0.07 oz / 1/4 teaspoon)
  • Ground cinnamon: 2 grams (0.07 oz / 1/4 teaspoon)
  • Cayenne pepper: 1 gram (0.035 oz / 1/8 teaspoon)
  • Unsalted butter, softened: 115 grams (4 oz / 1/2 cup)
  • Granulated sugar: 200 grams (7 oz / 1 cup)
  • Eggs, large: 2 [about 100 grams / 3.5 oz]
  • Vanilla extract: 5 ml (0.17 fl oz / 1 teaspoon) [4 grams / 0.14 ounce]
  • Buttermilk: 120 ml (4 fl oz / 1/2 cup) [122 grams / 4.3 ounces]

For the Frosting

  • Cream cheese, softened: 225 grams (8 oz / 1 cup)
  • Confectioners' sugar: 250 grams (8.8 oz / 2 cups)
  • Vanilla extract: 5 ml (0.17 fl oz / 1 teaspoon) [4 grams / 0.14 ounce]

Method of Preparation

  1. Preheat Oven: Set your oven to 175°C (350°F).
  2. Dry Ingredients: Sift together flour, cocoa powder, baking powder, salt, cinnamon, and cayenne pepper.
  3. Cream Butter and Sugar: In a separate bowl, beat butter and sugar until light and fluffy.
  4. Add Eggs and Vanilla: Beat in eggs one at a time, then add vanilla extract.
  5. Combine with Dry Ingredients: Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients.
  6. Bake Cupcakes: Fill cupcake liners and bake for about 20 minutes or until a toothpick comes out clean.
  7. Make Frosting: Beat cream cheese until smooth, gradually add confectioners' sugar and vanilla, beat until creamy.
  8. Decorate: Once cupcakes are cool, frost them with the cream cheese frosting.

Tips for Culinary Success

  • Spice Level: Adjust the amount of cayenne pepper based on your heat preference.
  • Moisture is Key: Do not overmix the batter to keep the cupcakes moist.
  • Creative Frosting: Swirl in some melted chocolate or a pinch of chili powder into the frosting for an extra kick.

Frequently Asked Questions (FAQs)

  • Can I make these gluten-free? Yes, use a gluten-free flour blend in place of all-purpose flour.
  • Can I make the frosting less sweet? Yes, reduce the amount of confectioners' sugar or add a pinch of salt.
  • How long do these cupcakes stay fresh? Store in an airtight container for up to 3 days.
  • Can I freeze these cupcakes? Yes, without frosting, they can be frozen for up to a month.