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