Skip to Content
Menu

Chipotle Devil’s Food Mini Cupcakes

  • Save Recipe
  • Prep 35 min
  • Total 1 hr 15 min
  • Servings 32
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
These chocolatey cupcakes are made with chipotle chile powder, making for one devilishly delicious dessert.
By Betty Crocker Kitchens
Updated Apr 16, 2014
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

Cake

  • 1 cup Gold Medal™ all-purpose flour
  • 3/4 cup granulated sugar
  • 1/3 cup unsweetened dark baking cocoa
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon chipotle chili powder
  • 1/2 cup buttermilk
  • 1/3 cup butter, softened
  • 1 egg
  • 1/2 teaspoon vanilla

Frosting

  • 6 oz cream cheese, softened
  • 3 cups powdered sugar
  • Red gel or paste food color
  • Green food color
  • 1/2 to 1 teaspoon milk
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. Place mini paper baking cup in each of 32 mini muffin cups. In large bowl, combine all cake ingredients. Beat with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Fill muffin cups 2/3 to 3/4 full, about 1 tablespoon per cup.
  • 2
    Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pans to cooling racks. Cool completely, about 20 minutes.
  • 3
    In small bowl, combine cream cheese and powdered sugar. Beat with electric mixer on low speed until mixed. Beat at medium speed until creamy. Spoon 2 tablespoons into one custard cup and 2 tablespoons into another custard cup; set aside. To remaining frosting, gradually beat in enough to make frosting smooth and spreadable. Frost cupcakes.
  • 4
    Stir small amount of red food color into 2 tablespoons of the frosting, or until bright red. Stir 1 drop green food color into remaining 2 tablespoons frosting or until medium green. Spoon each colored frosting into a small resealable food-storage plastic bag. Cut 1/4-inch opening in one corner of red frosting bag. Pipe a small chili pepper on top of each cupcake, curving slightly and tapering to a soft point. Snip a tiny opening in one corner of the green frosting bag. Squiggle a little frosting at the wide end of the pepper for stem. Store in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    The chipotle chili powder gives these chocolaty treats a slightly smoky flavor plus a bit of heat. You can use regular chili powder, which will provide less heat, or ancho chili powder, which will provide some heat but no smoky flavor. Look for the specialty chili powders with the other spices at the supermarket.
  • tip 2
    Gel or paste food color will provide a vibrant red color without softening the frosting. You can use liquid food color, but the frosting might not hold its shape as well.
  • tip 3
    Only have 2 mini muffin pans? Refrigerate the remaining batter. Once the muffins have been removed from pan, line with paper baking cups and bake batter as directed.

Nutrition

120 Calories, 4g Total Fat, 1g Protein, 20g Total Carbohydrate, 16g Sugars

Nutrition Facts

Serving Size: 1 Mini Cupcake
Calories
120
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
15mg
6%
Sodium
95mg
4%
Potassium
35mg
1%
Total Carbohydrate
20g
7%
Dietary Fiber
0g
0%
Sugars
16g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved