Ingredients
For the Chili Bowls
- 12 slices of soft white sandwich bread
- Melted butter (for brushing)
For the Chocolate Cupcakes
- 1 box chocolate cake mix
- Ingredients required by cake mix (usually eggs, water, and oil)
- 1 (14 ounce) can sweetened condensed milk
- 1 cup semi-sweet chocolate chips
For the Frosting
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Red food coloring
Utensils
- Muffin tin
- Cupcake liners
- Large bowl
- Medium bowl
- Oven-safe ramekins
- Round cookie cutter (slightly smaller than the diameter of the ramekins)
- Wire cooling rack
Instructions
Making the Chili Bowls
- Preheat oven: Preheat your oven to 350°F (175°C).
- Cut bread circles: Use the cookie cutter to cut out circles from each slice of bread.
- Butter the bread: Brush the bread circles with melted butter on both sides.
- Form the bowls: Gently press each buttered circle into an oven-safe ramekin to form a bowl shape.
- Bake: Bake in the preheated oven for 10-12 minutes or until golden brown and slightly crispy.
- Cool: Let the chili bowls cool completely in the ramekins.
Making the Chocolate Cupcakes
- Prepare batter: Prepare the chocolate cake mix according to the package instructions.
- Bake cupcakes: Fill cupcake liners (placed in a muffin tin) about 2/3 full and bake according to the package instructions.
- Cool completely: Allow cupcakes to cool completely on a wire rack.
Making the Chocolate Filling
- Microwave filling: Combine the sweetened condensed milk and chocolate chips in a microwave-safe bowl. Microwave on high for 30-second intervals, stirring in between, until melted and smooth.
- Cool the filling: Let the chocolate mixture cool slightly before using.
Making the Frosting
- Cream butter & cheese: In a large bowl, beat the cream cheese and butter together using an electric mixer until smooth.
- Add sugar & vanilla: Gradually add powdered sugar, one cup at a time, beating on low until incorporated. Add vanilla extract and beat until light and fluffy.
- Add red food coloring: Add red food coloring a few drops at a time until you reach a chili-like color.
Assembly
- Scoop out cupcakes: Using a small spoon or melon baller, scoop out a small portion from the center of each cooled cupcake.
- Fill cupcakes: Fill the center of each cupcake with the cooled chocolate filling.
- Frost generously: Frost the cupcakes generously with the red-colored frosting.
- Assemble chili bowls: Carefully place a frosted cupcake inside each cooled chili bowl.
- Optional toppings: For an extra touch, sprinkle with shredded cheese (tinted coconut) or green onions (finely chopped chives).
Tips
Bread choice: For sturdier bowls, use slightly stale bread.
Custom spice: If you like, add a touch of chili powder or cayenne to the frosting for a mildly spicy kick.
Presentation: Serve in playful bowls and add other chili-inspired decorations for a fun party theme!
Enjoy your delicious and visually appealing Chili Bowls & Chocolate-Filled Cupcakes!
