Chocolate Jalapeño Cupcakes

How to Make Jalapeno Cupcakes

Looking for a savory appetizer with a little kick that will work at either a formal cocktail party or backyard barbecue? Wet your whistle with some slamming jalapeno cupcakes. These little beauties are delicious when they are partnered with a cup of your award-winning chili or on their own. Try them frosted or unfrosted ––they're mouthwatering either way.


For the Cupcake Batter:

  • 1 ½ cup self rising (self raising) buttermilk cornmeal
  • ½ cup all purpose (plain) flour
  • ⅛ cup sugar
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 2 eggs
  • 1 cup buttermilk
  • ¼ cup olive oil
  • 3 jalapenos, seeded and finely chopped
  • ½ cup cheddar cheese (or you can use pepper jack or Monterrey jack)
  • 3 or 4 jalapenos, sliced about ½ inch, set aside

For the Guacamole Frosting:

  • 1 large, ripe avocado (preferable Haas avocado)
  • The juice from ½ lime
  • ⅛ cup cilantro (fresh coriander) (use fresh and not dried)
  • ¼ cup finely chopped onion
  • 1 large clove of finely chopped garlic
  • 1 large Serrano chili, seeded and chopped
  • ¼ teaspoon salt
  • ¼ small tomato, finely chopped


  1. Collect the ingredients to make the cupcakes.
  2. Preheat the oven to 400ºF/200ºC.Line the cupcake tins with baking cups or spray the inside of each cup with non-stick spray.
  3. Combine the dry ingredients in a bowl and then set aside.Before adding the flour, sift it into a separate bowl to ensure a smooth texture.
  4. Mix the wet ingredients in a separate bowl.For best results, use an electric mixer or combine ingredients using a wire whisk. Keep the jalapenos and cheese to the side.
  5. Add the dry ingredients to the wet mixture and continue mixing.Don’t over use the mixer––just combine until the mixture is slightly moistened.
  6. Add the cheese and the finely chopped and seeded jalapenos.Mix until the cheese and jalapenos are evenly disseminated into the batter.
  7. Using an ice cream scoop or a large spoon, fill the cupcake tins with the mixture.
  8. Bake the cupcakes for 15 to 18 minutes on the middle rack of the oven.Since each oven bakes at a different rate, test the cupcakes by sticking a toothpick into the middle of one cupcake after they have been baking for approximately 11 minutes. Then quickly remove it and see if any of the batter sticks to the toothpick. If batter remains on the toothpick return the cupcakes to the oven and continue baking for one or two more minutes. Try the toothpick test again to see if they are baked.
  9. Create the cupcake guacamole “frosting” while the cupcakes are baking.
    • Assemble the ingredients listed above.
    • Mash the avocado using a fork or potato masher. Add lime juice to create a smooth green paste.
    • Add the remaining ingredients to the avocado and lime mixture and combine well.
  10. Once cupcakes are completely baked, remove from tins and allow them to cool on a wire rack.
  11. Frost the cupcakes when they are fully cooled.Top with a slice of jalapeno or candied jalapeno. Serve immediately.

Community Q&A

  • Question
    Can I make the frosting with a different color, as a prank for my family?
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  • Use a mini cupcake tin for smaller cupcakes.
  • If jalapenos are too spicy or don’t appeal to you, substitute with 1/2 of a cup of canned green chilies.
  • Another way to add the jalapeno is to grate it instead of chopping it for a more blended type of cupcake.
  • If you aren’t an avocado fan, try a cream cheese frosting by combining 1 (2 ounces) container of whipped cream cheese and 2 tablespoons finely chopped chives.


  • Omit the guacamole frosting if you plan to make the cupcakes more than a few hours ahead of time. The frosting may sour if left out for too long.

Video: Perfect Corn Muffins with Cheese and Jalapeno

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Date: 10.12.2018, 19:56 / Views: 81172