1 box devil's food muffin or cake mix (whole grain preferred)
3/4 tsp ground cinnamon
3/4 tsp New Mexico red chile powder
A pinch of kosher salt and fresh black pepper
2 large eggs*
3/4 cup water*
3 Tbsp canola oil*
1 disk (3.1 oz) Mexican chocolate, cut into small bits the size of chocolate chips
Preheat oven to 400°F. Line a muffin tin with paper muffin cups.
In a mixing bowl, stir together the dry muffin mix, cinnamon and chile powder, plus salt and pepper. Add *eggs, water and oil (in whatever amounts the mix specifies). Stir until the mix is just combined, then add the chocolate bits and stir until the chips are incorporated and all of the dry ingredients are moistened. Do not overmix.
Use an ice cream scoop with a release (called a "disher") to distribute the batter evenly among the muffin cups. Bake in the center of the oven for 16 minutes, or until a toothpick inserted in the center of the largest cupcake comes out clean.
Let cupcakes rest in the muffin pan for a few minutes, then transfer cupcakes to a wire rack and allow to cool completely. Can be stored, covered, at room temperature for 2 days, or in the freezer in ziploc bags.