Lightly Spiced Double Chocolate Cupcakes
Lightly spiced double chocolate cupcakes combine peppery cayenne seasoning with rich dark chocolate and decadent white chocolate buttercream frosting.
Servings: 20 Servings
Calories: 384kcal
Ingredients
Lightly Spiced Double Chocolate Cupcakes
- 1 15.25 Ounce Package of Devil's Food Cake Dry Mix (we used Duncan Hines)
- 3 Large Eggs
- 1 3.9 Ounce Package for Instant Chocolate Pudding Dry Mix (we used Jell-O Brand)
- 3/4 Cup Sour Cream
- 3/4 Cup Vegetable Oil
- 1/2 Cup Warm Coffee
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Ground Cayenne Powder
White Chocolate Buttercream Frosting
- 2 Sticks Butter (softened)
- 1 Cup White Melting Chocolate or White Chocolate Chips (we used Ghiradelli Melting Chocolates)
- 1/2 Cup Heavy Cream or Whipping Cream (full fat not half and half)
- 2 1/2 Cups Confectioner's Sugar or Powdered Sugar
Instructions
Lightly Spiced Double Chocolate Cupcakes
- First, brew the coffee, preheat your oven to 350 degrees F., and pull the butter from your fridge to soften for the frosting.
- After that, in a stand mixer or large mixing bowl with a hand mixer, blend the cake mix, eggs, dry chocolate pudding mix, sour cream, oil, coffee, vanilla extract, and cayenne powder. Make sure the batter is well blended with no lumps.
- Now, line a cupcake pan with liners and transfer 1/4 cup of batter into each liner. Once the pan is filled with cupcakes, place it into the oven and let it bake for 18 to 22 minutes.
- With the cupcakes finally cooked, set them on a cooling rack while you prepare the frosting.
White Chocolate Buttercream Frosting
- First, using a double boiler, or a microwave safe bowl, heat the heavy cream and melt the chocolate. I used a small sauce pan filled halfway with water and a metal mixing bowl to create a double boiler. Then, I heated the water over medium heat and melted the chocolate in the heavy cream while stirring the mixture.
- Next, use a stand mixer or medium mixing bowl and hand blender, combine the butter, powdered sugar, and melted chocolate cream. Blend the frosting until it is smooth and creamy.
- Afterward, place the frosting in your fridge to firm up a little while the cupcakes cool.
- Last, use a cupcake decorator or spoon to frost the cupcakes. They can be served now or stored in your fridge for up to three days.
Notes
The calories listed are an approximation based on the listed ingredients. Actual calories may vary based on your ingredients. Cook and prep times include melting the chocolate and letting the cupcakes cool before applying the frosting. This recipe makes 20 cupcakes and they can be stored in your fridge for up to three days.
Nutrition
Calories: 384kcal