Dos chiles cupcakes with spicy cream cheese frosting

1 (18.25 oz.) box devils food cake mix
1 1/2 teaspoons ground ancho chile pepper
1/4 teaspoon ground red pepper
1 1/4 cups water
1/3 cup vegetable oil
3 eggs

1 teaspoon ground ancho chile pepper
1/8 teaspoon ground red pepper
1/2 teaspoon ground cinnamon
4 cups powdered sugar
1 (8 oz.) package softened cream cheese
1/2 cup softened butter
1/2 teaspoon vanilla
24 small dried red chiles

Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners. Combine cake mix, 1 1/2 tsp. ancho chile pepper and 1/4 tsp. red pepper. Using an electric mixer on medium speed, beat in the water, vegetable oil, and eggs; beat for 2 minutes. Spoon the batter into the prepared cupcake cups, filling them 2/3 full.

Bake in the preheated oven for 18 to 22 minutes. Remove and cool completely before frosting.

Combine 1 teaspoon ancho chile pepper, 1/8 teaspoon of red pepper, and 1/2 teaspoon of cinnamon with the confectioners sugar in mixing bowl. Beat in the cream cheese and butter with an electric mixer on medium speed until smooth, mix in the vanilla extract. Ice the cupcakes in attractive swirls and decorate each one with a red chile.