Hottie Chocolate Cupcakes
- Difficulty: Easy
- Servings: 12 cupcakes
- Time Required: Total: 3 hr 55 min
- Prep: 20 min
- Resting: 3 hr 10 min
- Bake: 25 min
Nutritional Details Per Serving
Serving Size: 1 of 12
- 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
Ingredients
- 12 tablespoons creamy triple-chocolate chip fudge frosting
- 1/2 cup (1 stick) unsalted butter, softened
- 1/3 cup packed brown sugar
- 1 box moist dark chocolate cake mix
- 1 large egg
- 1/2 teaspoon cinnamon extract
- 1 teaspoon ground cinnamon
- 2 tablespoons canned jalapeo peppers, finely chopped
- 3 tablespoons water
- Nonstick cooking spray
- Cocoa powder, for dusting
- Vanilla ice cream, for serving
Instructions
- Moisten your hands with cold water. Scoop 1 tablespoon of frosting and roll it into a ball. Arrange the balls on a cookie sheet and repeat until you have 12. Freeze the frosting balls for 2 hours to firm them up.
- In a large bowl, use an electric mixer to cream together the softened butter and brown sugar until light and fluffy. Add the cake mix, egg, cinnamon extract, ground cinnamon, chopped jalapeos, and water. Mix on low speed for 30 seconds until well combined. Use a rubber spatula to scrape down the bowl and beaters, then increase speed to medium and beat for another 2 minutes, scraping occasionally. Cover bowl with plastic wrap and let rest for 1 hour.
- Preheat oven to 375F. Spray a Texas-size muffin pan with nonstick spray. Spoon 2 tablespoons of batter into each muffin cup. Bake for 15 minutes.
- Take the pan out of the oven. Insert one frosting ball into the center of each partially baked cupcake. Cover the frosting ball with 2 tablespoons more batter, smoothing the tops to cover the filling. Return pan to the oven and bake an additional 10 minutes.
- Let cupcakes cool in the pan for 10 minutes. Run a knife around the edges to loosen the cakes and invert the pan onto a cutting board. Place cupcakes upright on plates, dust with cocoa powder, and serve immediately with a scoop of vanilla ice cream.
