Recipe courtesy of Crystal Jones

Some Like it Hot and Chocolate Cheesecake Cupcake

  • Level: Intermediate
  • Total: 1 hr 25 min (includes cooling time)
  • Active: 30 min
  • Yield: 36 mini cupcakes
Save Recipe

Ingredients

Chocolate Mayonnaise Cake:

1/2 cup granulated sugar

2 tablespoons cocoa

1 teaspoon baking soda

1/2 teaspoon vanilla

1/4 teaspoon salt

1 cup all-purpose flour

1/2 cup mayonnaise

Dark Chocolate Chile Cheesecake:

One 8-ounce package cream cheese

1/4 cup granulated sugar

1 teaspoon vanilla

1 egg

1 ounce dark chocolate

1 teaspoon ancho chile powder

1/2 teaspoon cayenne pepper

Chile Cream Buttercream Frosting:

1 teaspoon ancho chile powder

1/2 teaspoon cinnamon

1/8 teaspoon cayenne pepper

1 1/2 cups confectioners' sugar 

One 8-ounce package cream cheese, at room temperature

1 stick (1/2 cup) butter, at room temperature

1/2 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350 degrees F. Line mini cupcake pans with paper liners (for a total of 36 mini cupcakes).
  2. For the chocolate mayonnaise cake: Mix the sugar and cocoa in a medium bowl. In a small bowl, combine the baking soda and 1/2 cup cold water. Add the baking soda mixture to the sugar mixture, and then mix in the vanilla and salt. Add the flour and mix to combine. Fold in the mayonnaise.
  3. 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. 
  4. Using a double boiler, melt the dark chocolate. Mix the chocolate into the cheesecake batter, and then mix in the ancho and cayenne. 
  5. Layer the cupcake liners with the chocolate mayonnaise cake batter first. Then add a layer of the dark chocolate chile cheesecake batter. Fill the liners with both batters about three-quarters full because the cupcakes will rise. (Depending on your layering technique, you may have more of one batter than the other. You can always make straight cupcakes or cheesecakes with the extra batter.) 
  6. Bake about 18 minutes. Set aside to cool completely.
  7. For the chile cream buttercream frosting: In a medium bowl, sift together the ancho, cinnamon and cayenne with the confectioners' sugar. Cream together the cream cheese and butter in a stand mixer on medium speed. Add the ancho mixture and vanilla and mix until smooth.
  8. Put the frosting in a piping bag and frost the cooled cupcakes generously.

Cook’s Note

You can adjust the spice level according to your preference of heat.

Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Mexican Hot Chocolate

Classic Hot Chocolate

Chocolate Cake in a Mug

Chocolate Lava Cakes

Beatty's Chocolate Cake

Mocha Mousse Pie

Simple Chocolate Chip Cookies

Chocolate Sheet Cake