Chili Bowls And Chocolate Filled Cupcakes Recipe


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


  • 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


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.


  • 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).


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!


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *