Recipe courtesy of Curbside Bliss Cupcakes

Seriously Hot Doggin' (Cayenne Cupcakes)

  • Level: Easy
  • Total: 1 hr 55 min (includes cooling)
  • Active: 35 min
  • Yield: 6 cupcakes
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3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

1/2 cup brown sugar 

1/4 cup full-fat sour cream 

1 large egg 

1 teaspoon vanilla extract 

3/4 cup all-purpose flour 

1/2 cup cocoa powder 

1/2 teaspoon baking powder 

1/4 teaspoon baking soda 

1/2 teaspoon cayenne pepper, or more if desired

Pinch of salt 

Spicy Buttercream:

2 cups confectioners' sugar

1 cup (2 sticks) unsalted butter, at room temperature

1/4 cup heavy whipping cream 

1/4 cup cocoa 

1/4 teaspoon cayenne pepper, or more if desired


  1. For the batter: Preheat the oven to 350 degrees F. Beat the butter, brown sugar, sour cream, egg and vanilla with 1/2 cup water in a stand mixer fitted with the paddle attachment on medium speed until blended.
  2. Sift together the flour, cocoa powder, baking powder, baking soda, cayenne and salt in a medium bowl. Add the dry mixture to the batter and mix on high until blended, 2 minutes.
  3. Place paper liners in a cupcake pan and scoop the batter into the liners. Bake until the tops bounce back when pressed, about 18 minutes. Let the cupcakes cool fully before frosting (about 1 hour).
  4. For the spicy buttercream: Beat together the sugar, butter, cream, cocoa and cayenne with an electric mixer until smooth, about 3 minutes. (It should be stiff, not runny.) Use a piping bag or spoon to spread the buttercream on top of the cooled cupcakes.