Table of Contents
Step 1 Place chiles in a bowl with water to cover; let soak until slightly softened, about 15 minutes. Advertisement Step 2 Place 1 1/2 cups dark chocolate and 1 cup plus 2 tablespoons butter in top of a double boiler over simmering water.
Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners. Empty the boxed cake mix into a mixing bowl, and whisk in 1 1/2 teaspoon of ground ancho chile and 1/4 teaspoon of cayenne pepper. Using an electric mixer on medium speed, beat in the water, vegetable oil, and eggs; beat for 2 minutes.
Mexican Chocolate Chile Cake Servings Per Recipe: 12 Calories:698.1 % Daily Value * protein: 9.5g 19 % carbohydrates: 54.9g 18 % dietary fiber: 4.6g 18 % sugars: 46g fat: 51.7g 80 % saturated fat: 21.7g 109 % cholesterol: 176.7mg 59 % vitamin a iu: 1095.3IU 22 % niacin equivalents: 1.9mg 15 % vitamin b6: 0.1mg 6 % vitamin c: 10.9mg 18 %
Directions. In a bowl, sift 1 teaspoon of ground ancho chile, 1/8 teaspoon of cayenne pepper, and the cinnamon with the confectioners’ sugar. Beat in the cream cheese and butter with an electric mixer on medium speed until the frosting is smooth; mix in the vanilla extract. Spread the frosting onto the cooled cupcakes in attractive swirls,…
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