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Spicy Chocolate and Mexican Street Corn Ice Cream Cupcakes

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Mexican Ice Cream Cupcake

Friendly reminder:  You have until August 15 to enter the Cupcake Project + Cuisinart Ice Cream Cupcake contest.  Simply dream up a creative and tasty ice cream cupcake recipe and follow the instructions on the contest post to enter.  You don’t have to be a blogger or a master photographer to participate, just a home baker with a great idea.  I’m so excited to see what you come up with!

I can’t enter my own ice cream cupcake contest, but if I could, I would enter these spicy Mexican chocolate and sweet corn ice cream cupcakes.  The chocolate cupcakes are deep and dark and not overly sweet.  They are packed with cinnamon and have a touch of black pepper.  (I know black pepper in a cupcake sounds odd, but it provides a little bit of a kick without adding a chili flavor.)

Corn Ice Cream

The ice cream is inspired by Mexican street corn (fresh corn on the cob slathered in cream and topped with lime juice and chili).  If you need help imagining the taste of Mexican street corn ice cream, picture a cross between frozen key lime pie and spicy cornbread.  I’m totally addicted to it!

When the cake and ice cream combine, each bite is spicy, sweet, and tangy cupcake goodness!

Good luck to everyone who enters the Ice Cream Cupcake contest!  I can’t wait for the entries to start rolling in!

By the way, I’ve been sharing ice cream cupcake inspiration over on Instagram.  Have a look!

If you've tried this recipe, please RATE THE RECIPE and leave a comment below!

Mexican Ice Cream Cupcake
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Spicy Chocolate and Mexican Street Corn Ice Cream Cupcakes


  • Spicy Chocolate Cupcakes Use the ultimate chocolate cupcake recipe, but add 1 1/2 tablespoons of cinnamon and 1 1/2 teaspoons of black pepper to the dry ingredients. I recommend using dark chocolate in the recipe.
  • Sweet Corn Ice Cream I've shared the sweet corn ice cream recipe over on Cuisinart's blog.  
  • Cinnamon Sugar Tortilla Chips optional


  1. Slice cooled chocolate cupcakes in half horizontally.
  2. Spread ice cream in the middle of the two cupcake halves as you would to prepare an ice cream sandwich.
  3. Replace the top half of the cupcake and place a scoop of ice cream on top of it.
  4. Optionally, top the ice cream with a cinnamon sugar tortilla chip.
  5. Eat immediately!
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6 comments on “Spicy Chocolate and Mexican Street Corn Ice Cream Cupcakes”

  1. Wow what a creative flavor! I would love to try these, since spicy chocolate is always good, and I imagine the sweet corn ice cream works amazingly :)

  2. Katesays:

    I Live in Australia and we can’t get cake flour here so what should I use instead. I have many ” cake flour substitute” concoctions but none have seemed right is there anything I could do?

    • faith villanuevasays:

      Hi there Kate! to make 1 cup of cake flour, place 2 tbsp. Cornstarch in your measuring cup then add in all purpose flour and level it off. That will be 1 cup equivalent to cake flour. But you have to sift them through or mix them thoroughly to avoid clumping.

  3. Nikkisays:

    Stef thanks for such an amazing recipe. I made these cupcakes last week and they tasted so great!!
    I had one problem when I took the cupcake out of the oven and let them cool down they sunk and wrinkled at the top. Not sure what I did wrong. Any suggestions would be greatly appreciated.
    Thank so much

    • Stefsays:

      Hi Nikki, I’m so glad that you enjoyed them. When I take cupcakes out of the oven, I immediately remove them from the cupcake tins. That usually helps with shrinking. Did you do it that way?

  4. Very well defined about cakes, thanks for sharing these valuable tips, Well if anyone wish to know about how to send cakes online

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