Celebrate Cinco de Mayo with Duncan Hines! (Recipe)

Cinco de Mayo is just around the corner and what better way to add some fun to your day than with these fabulous Mexican Chocolate Chili Cupcakes!

Just enough of a kick with these sweet treats to take these cupcakes from ordinary to extraordinary! And while you are at it, why not help end childhood hunger with the Duncan Hines 1 MILLION Cupcake Challenge benefiting Share Our Strength's Great American Bake Sale.
Now through July 24th you can win fabulous prizes... including one of 5 trips to Los Angeles for Red Carpet seats at the Primetime Emmy Awards and Double Donations to Share Our Strength week.  Check it out and sign up now at: www.duncanhines.com/cupcakechallenge

And now for the recipe...

 

Mexican Chocolate Chili Cupcakes

Recipe:

Ingredients:

1 pkg. Duncan Hines® Triple Chocolate® Decadent Cake Mix

2 tsps. ground cinnamon, separated

1/4 tsp. plus 1/8 teaspoon cayenne pepper

1 tub Duncan Hines® Creamy Home-Style Classic Chocolate Frosting

Baking Instructions

1.      Preheat oven to 350°F. Prepare cake mix as directed.  You will have your cake batter in one bowl and filling in a second bowl.

2.      Add 1 teaspoon of cinnamon and 1/4 teaspoon of cayenne pepper to the cake batter and mix well.

3.      Spoon cake batter into prepared cupcake liners and pan.  Fill cupcake tins no more than half full.  Spoon 1 teaspoon of filling on top of the batter in the tins.  Cover filling with a tablespoon of batter.  Your tins should now be 2/3 full.

4.      Bake cupcakes as directed and cool completely.

5.      Prepare frosting by adding 1 teaspoon of cinnamon and 1/8 teaspoon of cayenne pepper to each can of frosting that you use.  Mix completely and frost cupcakes.

Hands-On Time: 25 mins.

Total Time: 1 hour and 15 mins.

Servings: 14

Enjoy! I will be making these later this week and will post pics and my opinions on the recipe.


*Disclaimer - I was not compensated in any way for this post. This was from a PR email I received and wanted to share with my readers with permission. All opinions are my own.