Dessert

Triple Chocolate Chili Cupcakes Recipe

ByOlivia Monroe October 28, 2025October 28, 2025

Introduction

These Triple Chocolate Chili Cupcakes offer a rich, decadent chocolate experience with a surprising kick of heat. Perfect for chocolate lovers who enjoy a little spice, these cupcakes combine smooth dark chocolate and a hint of cayenne pepper for an unforgettable treat.

A single chocolate cupcake is shown sitting on a dark surface with a white marbled texture, with a smooth, deep brown chocolate cake base wrapped in a dark brown paper liner. On top, there are thick, swirled layers of rich, creamy chocolate frosting that build up into a high peak. Sprinkled on the frosting are bright red chili flakes with tiny yellow seeds, adding a pop of color and texture contrast. The background is softly blurred with dark tones and includes some scattered chocolate pieces and a red chili for context. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cayenne pepper (adjust to taste)
1/2 cup unsalted butter, softened (for batter)
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup dark chocolate chips, melted and cooled slightly
1/2 cup unsalted butter, softened (for frosting)
2 cups powdered sugar
1/4 cup unsweetened cocoa powder
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 cup dark chocolate, melted and cooled slightly (for frosting)
Dried chili peppers (whole or sliced), for garnish
Chili flakes, for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Using parchment paper liners helps prevent sticking.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cayenne pepper. Set aside.
Step 3: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes. Make sure butter is softened to avoid lumps.
Step 4: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 5: Slowly mix in the melted dark chocolate, ensuring it is cooled so you don’t scramble the eggs.
Step 6: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined. Avoid overmixing to keep cupcakes tender.
Step 7: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Step 8: Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 18 minutes to prevent drying out.
Step 9: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Step 10: For the frosting, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream, until smooth and fluffy. Beat in melted dark chocolate and vanilla extract. Adjust consistency by adding more cream or powdered sugar if needed.
Step 11: Frost the cooled cupcakes generously using a piping bag or spatula.
Step 12: Garnish each cupcake with a dried chili pepper and a sprinkle of chili flakes for a bold, spicy finish. For milder garnish, use fewer chili flakes or sweet chili powder.

Tips & Variations

Use parchment paper liners to prevent sticking and ease cleanup.
Adjust the cayenne pepper in the batter depending on your spice preference.
If you prefer less heat, omit the chili flakes garnish or replace with chocolate shavings.
Use a good quality dark chocolate for a richer chocolate flavor.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring refrigerated cupcakes to room temperature before serving. If frozen, thaw in the refrigerator overnight and frost afterward for best results.

How to Serve

A single dark chocolate cupcake sits in a dark brown ridged paper liner, topped with a thick swirl of smooth, shiny chocolate frosting in three visible layers. The frosting is richly dark and glossy, with sharp, defined waves spiraling upward to a peak. Red chili flakes sprinkled across the top add a rough texture and bright specks, with some seeds catching the light. The cupcake's surface has a slightly moist and cracked appearance, dusted with a light layer of powdered sugar. The background is blurred but shows chunks of dark chocolate and a red chili pepper, all on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar per 1/2 cup to mimic buttermilk’s acidity, which helps with texture.

How spicy are these cupcakes?

The heat level depends on the amount of cayenne pepper used. The recipe calls for 1/2 teaspoon, which adds a noticeable but not overwhelming warmth. Adjust it up or down according to your taste.