Ingredients
1
cup Gold Medal™ all-purpose flour
3/4
cup granulated sugar
1/3
cup unsweetened dark baking cocoa
1/2
teaspoon baking soda
1/2
teaspoon salt
1/2
teaspoon ground cinnamon
1/4
teaspoon chipotle chili powder
1/2
cup buttermilk
1/3
cup butter, softened
1
egg
1/2
teaspoon vanilla
6
oz cream cheese, softened
3
cups powdered sugar
Red gel or paste food color
Green food color
1/2
to 1 teaspoon milk
Preparation
Heat oven to 350°F. Place mini paper baking cup in each of 32 mini muffin cups. In large bowl, combine all cake ingredients. Beat with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Fill muffin cups 2/3 to 3/4 full, about 1 tablespoon per cup.
Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pans to cooling racks. Cool completely, about 20 minutes.
In small bowl, combine cream cheese and powdered sugar. Beat with electric mixer on low speed until mixed. Beat at medium speed until creamy. Spoon 2 tablespoons into one custard cup and 2 tablespoons into another custard cup; set aside. To remaining frosting, gradually beat in enough to make frosting smooth and spreadable. Frost cupcakes.
Stir small amount of red food color into 2 tablespoons of the frosting, or until bright red. Stir 1 drop green food color into remaining 2 tablespoons frosting or until medium green. Spoon each colored frosting into a small resealable food-storage plastic bag. Cut 1/4-inch opening in one corner of red frosting bag. Pipe a small chili pepper on top of each cupcake, curving slightly and tapering to a soft point. Snip a tiny opening in one corner of the green frosting bag. Squiggle a little frosting at the wide end of the pepper for stem. Store in refrigerator.
