Sriracha and chocolate: the next America’s Sweethearts!

I have always wanted to try a spicy chocolate dessert & by golly I think we found the answer. This chocolaty cupcake hides a sriracha surprise right in the middle and topped with chocolate buttercream and cupcake crumbles.

To note, the sriracha ingredient can gladly be adjusted based on spice level preference. Or you can omit it entirely and enjoy a classic chocolate cupcake.

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.

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Sriracha & Chocolate Cupcakes

Sriracha & Chocolate Cupcakes

Prep Time: 30 minutes
Cook Time: 40 minutes
Additional Time: 40 minutes
Total Time: 1 hour 50 minutes

Sriracha and chocolate: the next America's Sweethearts!


  • 1 cup all purpose flour
  • 1 cup white sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter at room temperature
  • 1/2 cup brewed coffee
  • 1 tablespoon coffee powder
  • 1 egg at room temperature
  • 1/3 cup milk at room temperature
  • 1/2 teaspoon vanilla
  • 2 sticks butter at room temperature
  • 1 stick butter at room temperature
  • 1/2 cup vegetable shortening
  • 3/4 cup cocoa powder
  • 1 teaspoon vanilla
  • 4 cups powdered sugar, sifted
  • 4 tablespoons heavy cream at room temperature
  • 2 1/4 ounces dark or milk chocolate
  • 2 tablespoons heavy cream
  • 1/2 tablespoon butter
  • 4 teaspoons sriracha


Chocolate Cupcake

  1. Preheat oven to 350 degrees and line cupcake pan with cupcake liners.
  2. Whisk together your flour, baking soda, salt, and sugar. Set aside.
  3. In a standard sauce pot, melt your butter.
  4. Add the brewed coffee and ground coffee powder and blend together.
  5. Add in cocoa powder and whisk in until all ingredients are fully combined and mixture has come to a steady simmer. Keep an eye on your cocoa mixture until it thickens.
  6. Once thickened, remove from stove top and allow to cool for about 10 minutes.
  7. In a separate bowl, blend together your eggs and milk.
  8. Slowly pour your cocoa mixture into the egg and milk mixture while mixing on a low speed.
  9. Blend in your vanilla.
  10. Add in half of your dry ingredients and continue to blend on a low speeded.
  11. Add the remaining of your dry ingredients and blend until chocolate cupcake bater is smooth.
  12. Fill each cupcake liner about 1/2 way full and bake your chocolate cupcakes for 20 - 22 minutes or until your cake tester comes out clean.
  13. Once baked, allow the cupcakes to cool for 10 minutes before you core each cupcake.

Sriracha Filling

  1. In a microwave safe bowl, warm the heavy cream with the butter.
  2. Pour over chocolate chips to allow the heated heavy cream and butter to slowly melt your chocolate.
  3. Add sriracha.
  4. Blend on a low speed or whisk together until you have a creamy and smooth chocolate filling.
  5. Allow to cool for 15 minutes before placing in refrigerator to cool and thicken to a thick honey like consistency.

Chocolate Buttercream

  1. Sift 4 cups of powdered sugar & set bowl aside.
  2. Cream butter & shortening.
  3. Add cocoa powder & vanilla.
  4. Scrape down the sides.
  5. Place your mixer on the lowest speed & slowly add in your powdered sugar, 1/2 cup at a time.
  6. Do not worry if your buttercream looks crumbly & dry because we will fix that next.
  7. Scape down the sides one last time.
  8. With your mixer on, slowly add in heavy cream.
  9. Turn mixer up to a medium speed until you have light & fluffy consistency you are looking for (about a minute or so).

Building the Cupcakes

  1. Fill each cored cupcake with the sriracha chocolate filling.
  2. Pipe on a generous amount of chocolate buttercream onto each cupcake.
  3. You can then sprinkle on some cake crumbles from the cupcake cores we removed earlier.
  4. Serve and enjoy!


  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.
  • You can use this buttercream right away or place it in an airtight container in your fridge until ready to use. Just be sure to whip before using.

Be sure to enter the MANCAKE KitchenAid giveaway.

I have 20 KitchenAid Stand Mixers to giveaway & one of them could be yours!

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More Cake Theme Tutorials👉’s have a Llama Party! I had so much fun working with fondant though more practice will definitely be needed😅 Also been enjoying learning new techniques to share with everyone here so keep sending those comments over on the MANCAKE channel with what you'd like to see make next. I'll see you all very soon with another yummy tutorial so be sure to ring the bell when you subscribe 👉

Posted by Man Cake on Wednesday, July 10, 2019

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