Line a conventional sized cupcake pan with brown tulip liners. Mix creme cake base according to bag directions, mixing in 15% chopped mexican drinking chocolate at the end of mixing.
In a mixing bowl, combine 5 pounds Chocolate Buttercreme Style, 1oz orange extract, 1oz cinnamon, 1oz coffee extract, and 0.5oz chili powder. Mix with a paddle on low speed to soften, scrape bowl, and mix for 30 seconds on 2nd speed or until well combined. Pipe onto prepared cooled cupcakes.