Spicy Devil’s Food Cupcakes!

3 Oct

The cinnamon and cayenne pepper in this recipe is an amazing addition to chocolate cake! The spiciness is surprising and warming and the cinnamon rounds out the flavours. This one will keep you coming back for more.


3 ounces unsweetened chocolate (chopped)

1/2 cup butter

2 1/4 cups packed brown sugar

3 eggs

1 1/2 teaspoons vanilla extract

2 1/4 cups cake flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup water

1 cup sour cream

1/4 – 1 tsp cayenne pepper (to taste)

1-3 tsp cinnamon (to taste)


1/2 cup butter

4 ounces unsweetened chocolate chopped

3 3/4 cups icing sugar

Cream as needed

2 tsp vanilla extract

Directions for the Cake

In a double boiler or in your chocolate melter melt the chocolate. Mix wet ingredients adding chocolate last. Next mix dry ingredients and add them to the wet mix 1/3 at a time. Pour mix into a Ziploc bag and snip off the corner so that you can pipe it into cupcake liners without mess. Bake at 350° for 18-25 minutes or until a toothpick inserted near the center comes out clean.

Directions for the frosting

Melt the butter and chocolate in a double boiler or in your chocolate melter. Allow the chocolate to cool while you mix the other ingredients. Once the ingredients are mixed slowly add the chocolate and keep mixing the icing until it becomes the consistency that you are looking for.


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