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Preheat the oven to 350 degrees F. Line mini cupcake pans with paper liners (for a total of 36 mini cupcakes).
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For the chocolate mayonnaise cake: Mix the sugar and cocoa in a medium bowl.
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In a small bowl, combine the baking soda and 1/2 cup cold water.
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Add the baking soda mixture to the sugar mixture, and then mix in the vanilla and salt.
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Add the flour and mix to combine.
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Fold in the mayonnaise.
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For the dark chocolate chile cheesecake: Mix together the cream cheese, sugar, vanilla and egg in a stand mixer with the whisk attachment until fluffy and smooth, about 3 minutes.
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Using a double boiler, melt the dark chocolate.
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Mix the chocolate into the cheesecake batter, and then mix in the ancho and cayenne.
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Layer the cupcake liners with the chocolate mayonnaise cake batter first.
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Then add a layer of the dark chocolate chile cheesecake batter.
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Fill the liners with both batters about three-quarters full because the cupcakes will rise.
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(Depending on your layering technique, you may have more of one batter than the other.
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You can always make straight cupcakes or cheesecakes with the extra batter.)
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Bake about 18 minutes.
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Set aside to cool completely.
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For the chile cream buttercream frosting: In a medium bowl, sift together the ancho, cinnamon and cayenne with the confectioners' sugar.
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Cream together the cream cheese and butter in a stand mixer on medium speed.
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Add the ancho mixture and vanilla and mix until smooth.
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Put the frosting in a piping bag and frost the cooled cupcakes generously.
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Cook Notes: You can adjust the spice level according to your preference of heat.
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This recipe was created by a contestant during a cooking competition.
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The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
