1 pkg (2-layer-size) devil's food cake mix
1 1/4 cups sour cream
1/3 cup canola oil
2 tbsp instant coffee granules
1/2 to 1 tsp ground chipotle chili pepper (amount according to how much spice/heat you want.)
1 pkg. (11.5 oz) semisweet chocolate chunks
2 tsp all-purpose flour
1 recipe frosting (below)
2 oz. chopped semisweet chocolate, optional
1/4 cup whipping cream, optional
Preheat oven to 350 degrees. Line 2 dozen muffin cups with paper liners and set aside.
In a mixing bowl, combine cake mix, sour cream, eggs, oil, coffee granules, and chili pepper. Beat with electric mixer on low speed to combine. Beat on medium to high for 2 minutes. This will be a thick batter.
In another bowl, toss chocolate chunks with the flour. Fold into the chocolate batter. Spoon evenly into the muffin tins. Bake at 350 degrees for 18 to 22 minutes or until the tops spring back with lightly touched. Cool in the pans on a wire rack for 5 minutes. Remove from the pans to completely cool. When cool, frost with the frosting recipe below.
8 oz pkg cream cheese, softened
1/2 cup softened butter
1/2 tsp vanilla
2 to 2 1/2 cups confectioners' sugar
In a mixing bowl, beat the cream cheese and butter on medium speed for about 30 seconds. Beat in the vanilla. Start gradually beating in the confectioners' sugar until you reach the desired consistency. Frost cupcakes or dip them into the frosting.
To make chocolate drizzle for garnish, if desired, place chopped chocolate in a small bowl. Heat cream to boiling. Pour the cream over the chocolate; do not stir. Let sit for 5 minutes then whisk until smooth. Place chocolate in a zip-top plastic bag. Snip a small piece off one corner of the bag. Drizzle chocolate over the cupcakes in a pattern of your choosing to decorate. Or you can just sprinkle the chopped chocolate over the tops.
Note: File Photo for reference only.