Hottie Chocolate Cupcakes Recipe

Name: Hottie Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ 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

Servings: persons

½ 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

1
Wet your hands with cold water.
2
Scoop out 1 tablespoon of frosting and form it into a ball with your hands.
3
Place ball on a cookie sheet and continue until you have 12 balls.
4
Place frosting balls in freezer for 2 hours to allow balls to firm up.
5
In a large bowl using an electric mixer, beat the butter and brown sugar until it is light and fluffy.
6
Add the cake mix, egg, cinnamon extract, cinnamon, jalapeno and water and beat on low speed for 30 seconds until combined.
7
Scrape down the bowl and beaters with a rubber spatula.
8
Beat an additional 2 minutes on medium speed, scraping the bowl occasionally.
9
Cover the bowl with plastic wrap and let it sit for 1 hour.
10
Preheat the oven to 375 degrees F. Spray cups of Texas-size muffin pan with nonstick cooking spray.
11
Drop 2 tablespoons of batter into the muffin cups.
12
Bake for 15 minutes.
13
Remove the pan from the oven and place the frosting balls into sunken cupcakes.
14
Top with an additional 2 tablespoons of batter.
15
Smooth the batter to cover the frosting balls.
16
Return the pan to the oven and bake for 10 minutes.
17
Cool cupcakes in the pan for 10 minutes.
18
Using a knife, loosen the sides of the cakes and invert the pan onto a cutting board.
19
Place the cakes right side up on individual plates, dust with cocoa powder, and serve immediately with a scoop of vanilla ice cream.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ 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, and more.

Yes, Hottie Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hottie Chocolate Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions