Chocolate cupcakes filled with cream cheese, Fresh Red Chile, chocolate chips, and maraschino cherry juice.
From the first bite of the chocolate cupcake, you get a delicious flavor of sweet cherry and chile throughout the cream cheese center with bits of soft chocolate chips.
Super simple to make and super tasty!
I was inspired watching Carol make her delicious chocolate desserts on Carol's Kitchen.
Chocolate Cherry Chile Cupcake Recipe
Preheat oven 350°
One box chocolate cake mix (Any brand, I used Devil's food and followed directions for making the cake: three eggs, 1/2 cup oil, and 1 cup water).
One block 8oz cream cheese softened
3/4 cup sugar
6 oz chocolate chips
2 TBS Fresh Red Chile - Med
1 TBS maraschino cherry juice
1/4 tsp FCC Hatch Red Chile Powder
20 regular paper cupcake liners
24 mini cupcake liners
Prepare cake mix in a large bowl as directed and set to the side.
In a medium bowl, add all ingredients for cupcake filling and mix well.
Next, take a cupcake pan and add liners. With large cupcakes, put about 2 TBS cake mix for the first layer and then 2 TBS of filling and top with 1 TBS cake mix. Do not overfill.
For cupcake minis, I do half and half mix. There is no right or wrong way. If you want to swirl the mixture, that works too.
Bake for approximately 21 minutes for regular cupcakes and about 15 to 18 min for the minis.
These are fabulous straight out of the oven and do not need frosting.
I hope you give them a try and I hope you enjoy them as much as I do.
Makes 20 regular cupcakes plus 24 mini cupcakes.
Recipe by MC Vladie from the Fresh Chile Cookin' group.
Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!