Spicy Little Devils

I'm not one for spicy, usually, but these are really, really good. I made them for the hubby since he likes things hot! These are the mini-cupcakes.

• Box of devil's food cake mix, follow the directions listed
• Container of Trader Joe's "Dark Chocolate Chipotle Hazelnuts"
• 24 ounces Cream cheese (3 packages)
  
• Powdered Sugar (2 pounds)
  
• Almond or hazelnut extract, liqueur, creamer - whatever liquid you have that's a nutty flavor - 1 to 2 ounces total
  
• Chipotle spice - ground
  
• Cinnamon
• Cocoa

Once you're little devils are in their backing cups drop in a TJ's Dark Chocolate Chipotle Hazelnut (or two or three - depending on the size of your cupcakes). Bake according to the cake mix directions. While those bad boys heat things up in your oven, get your frosting groove on!

Cream cheese (room temp, or nuke it a touch if it's chilly-willy) and mix on low in a KitchenAid stand mixer. Once it's very creamy add in some powdered sugar, slowly and completely incorporate before adding more. Add to taste, if you like it sweet like I do, go crazy and put in two pounds worth or so. Once it starts getting a little stiff add some of your liquid (almond or hazelnut extract, liqueur, creamer whatever you have that's flavored, have fun with it, this is not an exact science! But do be careful, a little liquid goes a long way! Add only about 1-2 ounces). Once the frosting is rich and creamy add the cocoa, chipotle, and cinnamon to taste. I added a lot because the cream cheese really balances it out and I wanted to have this frosting smack me upside the head - just a little, I didn't want to be knocked unconscious, but a bit of kick is good.

Now the fun part! Once your devil cakes have cooled off, cover the bottom of a container with frosting, plop in the cupcake and add more frosting to cover. Drop a few Dark Chocolate Chipotle Hazelnuts for garnish and viola! Something spicy to heat up your night!