Description
Nothing could be easier than turning our Cheatin' Wheat Gluten Free Chocolate Cake Mix into spicy chocolate cupcakes. A pinch of this, a dash of that, voila; from bag to bowl to oven in less than 10 minutes.
Ingredients
17 oz
Cheatin' Wheat Chocolate Cake Mix 1⁄4 t
Espresso Powder 1⁄8 t
Cayenne Pepper 1 1⁄2 t
Cinnamon 1 1⁄2 t
Ancho Chile Powder 1
Egg 1 c
Water 1⁄2 c
Oil 1 t
Vanilla ExtractSummary
| Yield | |
|---|---|
| Prep time | 10 minutes |
| Cooking time | 25 minutes |
| Total time | 35 minutes |
Instructions
Preheat oven to 350 degrees and prepare cupcake pans.
Put dry mix in a large mixing bowl. Whisk in the dried spices.
Separately, mix together the egg, oil, water and vanilla. Add to dry ingredients and mix well. Bake 15-20 minutes or until the top springs back lightly when touched.
Allow to cool completely before frosting.
Notes
These cupcakes are delicious when frosted with Chocolate Swiss Meringue Buttercream.
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