This evening I baked cupcakes and the recipe was inspired by a friend’s nickname. C‘s new nickname is Spicy Monkey. He’s beginning to warm up to it. These cupcakes have a nice heat that sits at the back of your throat until the peanut butter cream cheese frosting settles the fire down.
Spicy Monkey Cupcakes
1 Dark Chocolate Duncan Hines Cake Mix
1/3 cup Brewed Coffee
1/3 Mini Chocolate Chips
1/2 Tablespoon Red Pepper Flakes
Follow directions on cake mix and add coffee, red pepper flakes, and mini chocolate chips to batter. Beat in with hand mixer. Slide cupcakes into oven and follow cake mix directions for baking time. Allow cupcakes to cool before frosting.
Peanut Butter Cream Cheese Frosting:
1 Can of Duncan Hines Cream Cheese Frosting
1/3 to 1/2 cup Creamy Peanut Butter
In a large mixing bowl put in frosting and peanut butter and hand stir until all ingredients are smooth.
Thinly slice a banana and sprinkle brown/white sugar on top of slices on a greased cookie sheet. Bake at 325 degrees F for 30 minutes.
Put cooled banana chips on top of frosted cupcakes as a sweet garnish.