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Then add a layer of the dark chocolate chile cheesecake batter. Mix the chocolate into the cheesecake batter, and then mix in the ancho and cayenne.Layer the cupcake liners with the chocolate mayonnaise cake batter first. Fold in the mayonnaise.For the dark chocolate chile cheesecake: Mix together the cream cheese, sugar, vanilla and egg in a stand mixer with the whisk attachment until fluffy and smooth, about 3 minutes.Using a double boiler, melt the dark chocolate. Add the flour and mix to combine. Add the baking soda mixture to the sugar mixture, and then mix in the vanilla and salt.