| Level: | Easy |
| Total: | 3 hr 55 min |
| Prep: | 20 min |
| Inactive: | 3 hr 10 min |
| Cook: | 25 min |
| Yield: | 12 servings |
| Level: | Easy |
| Total: | 3 hr 55 min |
| Prep: | 20 min |
| Inactive: | 3 hr 10 min |
| Cook: | 25 min |
| Yield: | 12 servings |
Ingredients
- 12 tablespoons creamy triple-chocolate chip fudge frosting
- 1/2 cup (1 stick) unsalted butter, softened
- 1/3 cup brown sugar, packed
- 1 box moist dark chocolate cake mix
- 1 large egg
- 1/2 teaspoon cinnamon extract
- 1 teaspoon ground cinnamon
- 2 tablespoons canned jalapeno peppers, finely chopped
- 3 tablespoons water
- Nonstick cooking spray
- Cocoa powder, for dusting
- Vanilla ice cream, to serve
Instructions
- Wet your hands with cold water. Scoop out 1 tablespoon of frosting and form it into a ball with your hands. Place ball on a cookie sheet and continue until you have 12 balls. Place frosting balls in freezer for 2 hours to allow balls to firm up.
- In a large bowl using an electric mixer, beat the butter and brown sugar until it is light and fluffy. Add the cake mix, egg, cinnamon extract, cinnamon, jalapeno and water and beat on low speed for 30 seconds until combined. Scrape down the bowl and beaters with a rubber spatula. Beat an additional 2 minutes on medium speed, scraping the bowl occasionally. Cover the bowl with plastic wrap and let it sit for 1 hour.
- Preheat the oven to 375 degrees F. Spray cups of Texas-size muffin pan with nonstick cooking spray. Drop 2 tablespoons of batter into the muffin cups. Bake for 15 minutes.
- Remove the pan from the oven and place the frosting balls into sunken cupcakes. Top with an additional 2 tablespoons of batter. Smooth the batter to cover the frosting balls. Return the pan to the oven and bake for 10 minutes.
- Cool cupcakes in the pan for 10 minutes. Using a knife, loosen the sides of the cakes and invert the pan onto a cutting board. Place the cakes right side up on individual plates, dust with cocoa powder, and serve immediately with a scoop of vanilla ice cream.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 363 |
| Total Fat | 18 g |
| Saturated Fat | 7 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 1 g |
| Sugar | 33 g |
| Protein | 3 g |
| Cholesterol | 36 mg |
| Sodium | 424 mg |
| Serving Size | 1 of 12 servings |
| Calories | 363 |
| Total Fat | 18 g |
| Saturated Fat | 7 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 1 g |
| Sugar | 33 g |
| Protein | 3 g |
| Cholesterol | 36 mg |
| Sodium | 424 mg |
Reviews
These cupcakes are awesome!! They tasted incredible and were so easy to make. I took these to a party and they were gone in a matter of minutes. Since they were at room temperature when I arrived, I simply put them in the microwave (one at a time) for a few seconds and then sprinkled them with powdered sugar. Everyone who had one was delighted with the delicious melted chocolate in the middle. They look like mini lava cakes. I served them with vanilla bean ice cream to off-set the heat and it was a perfect combination. Take recipe cards with you because you’ll need them!!! 🙂
I made these and they were terrible. I ended up throwing them out. Don’t waste your time or ingredients…bluck.
These cupcakes had a flavor best suited to an adult palate (sp?) The kids were choosing the sweeter treats. But we loved them!
The flavor of warm chocolate with the heat the warms the back of the throat. It is wonderful!
So good, soooo easy. I skipped the spicy and they were still really yummy.
my kids loved this recipe. they enjoyed helping me prepare it also.
My family loved these and have requested that I bake another batch!!
these are great!
of flavors. oh so good!
I MADE THESE IN A DOUBLE BATCH BUT DIDNT USE THE JUMBO CUPCAKE TINS SO I RAN OUT OF BATTER AND THEY WERE A LITTLE HARD. NOT SURE IF I’LL TRY THESE AGAIN.