Spicy Chocolate Cupcakes filled with Nutella Chili Chocolate Ganache and Chili Cream Cheese Frosting

INGREDIENTS

For the cupcakes:

2 cups

sifted cake flour

1/2 cup

unsweetened cocoa powder

1/2 tsp

ground red pepper flakes (add more if you like it spicier)

1 cup

sugar

2 tsp

baking powder

1 tsp

vanilla

2/3 cup

vegetable oil

large eggs

1 cup

milk

For the ganache:

6 oz

good dark chocolate, chopped

1/2 cup

Nutella

Tablspoons (43 g) unsalted butter

2/3 cup

heavy cream

1 tsp

ancho chili powder

For the frosting:

1 tsp

ancho chili powder

1/8 tsp

cayenne pepper

1/2 tsp

ground cinnamon

2 cups

confectioners' sugar (original recipe calls for 4 cups)

package, 8 ounces (228 g) cream cheese, at room temp.

8 tbsp

unsalted butter, softened

1/2 tsp

vanilla extract, clear

cinnamon sticks for decoration