Nothing could be easier than turning our Cheatin' Wheat Gluten Free Chocolate Cake Mix into spicy chocolate cupcakes. A pinch of this, a dash of that, voila; from bag to bowl to oven in less than 10 minutes.
Preheat oven to 350 degrees and prepare cupcake pans.
Put dry mix in a large mixing bowl. Whisk in the dried spices.
Separately, mix together the egg, oil, water and vanilla. Add to dry ingredients and mix well. Bake 15-20 minutes or until the top springs back lightly when touched.
Allow to cool completely before frosting.
These cupcakes are delicious when frosted with Chocolate Swiss Meringue Buttercream.