Chocolate Chili Cupcakes with Raspberry Filling

Chocolate Chili Cupcakes with Raspberry Filling


Chocolate Chili Cupcakes

Chocolate Chili Cupcake Recipe - moist rich chocolate cupcakes with a kick! Oh la la! |

Moist rich chocolate cupcakes piped with raspberry filling.  It’s got a kick too! Oh la la! |

  • Author: Madalaine
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 24 cupcakes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


  • 2 cups all purpose flour
  • 1/2 cup Hershey’s Special Dark cocoa
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks butter
  • 3/4 cup canola oil
  • 1 1/2 cup sugar
  • 1/4 cup brown sugar
  • 4 eggs
  • 1 1/2 teaspoon vanilla
  • 1/2 cup buttermilk
  • 3 oz strong coffee
  • 2 teaspoons bird’s eye chili, discard the seeds and grind the outer husk
  • 2 tablespoons balsamic vinegar, preferably syrupy and thick)
  • 2 oz German chocolate
  • 2 oz bittersweet chocolate
  • 2 oz unsweetened chocolate
  • 6 oz milk chocolate
  • 1 cup seedless raspberry jam


  • mixmaster or hand mixer
  • large bowl
  • cupcake tin
  • cupcake lines (24)
  • measuring cups and spoons
  • grinder or blender
  • cookie sheet
  • ice cream scoop or disher
  • shallow bowl
  • icing pipe bag and tip


  1. Preheat oven to 350 degrees. Fill cake pan or cookie sheet with water and put in oven. This creates a humid environment and makes for moist cupcakes.
  2. Put liners in cupcake tins.
  3. Cut the chocolate into small pieces and microwave for 20 second increments, stir in-between until melted.
  4. Mix all dry ingredients together in a large bowl. Grind the chili as fine as you can and blend 1 teaspoon of it into the dry ingredients.
  5. Mix the milk, coffee, and balsamic vinegar together.
  6. Beat the butter until creamy. Add the sugars. Scrape the sides down.
  7. Add the eggs 1 at a time. Beat for 1 minutes in between eggs and scrape down sides. Then add the yolks and oil, blend again and scrape the sides. Beat in the vanilla.

  8. Turn the mixer on low or stir and carefully add 1/3 of dry mixture. The add 1/3 of liquid. Continue alternating until you’ve add all of them.
  9. Scrape down the sides and bottom of bowl. Add the cooled melted chocolates. Blend well.
  10. Using your ice cream scoop (or disher), fill cupcake lines 2/3 full. Bake for 15-20 minutes or until a toothpick comes out clean.
  11. Cool completely.
  12. Fill icing bag with raspberry jam. Poke tip into cupcake and gently pipe 1 1/2 teaspoons into center of cupcake.
  13. Melt 6 ounces of milk chocolate and put into a shallow bowl. Carefully dip each cupcake into chocolate and sprinkle with remaining chili grounds.


This is a fun indulgence.  It’s got a real Aztec vibe!  Enjoy!