Phwoar! The beauty of this recipe is that the chilli heat comes from the ‘chili-water’ you make before baking, so you can control the potency and amp up the heat factor if you prefer. If you’re a bit chilli-tame, like myself, an excellent substitute is Lindt 70% Dark Chilli Chocolate instead, leaving out the chilli flakes.

CHILLI CHOCOLATE CUPCAKES

YOU WILL NEED

Cupcakes:
2 small fresh chillies or 1 teaspoon dry red chilli flakes
3 eggs
1 cup butter, softened
1 cup caster sugar
1/2 cup milk
1 1/2 cups self raising flour, sifted
1 teaspoon vanilla extract
100g dark chocolate pieces
1 tablespoon cocoa powder

Topping:
100g dark chocolate, chopped
20g butter
1/3 cup thickened (heavy) cream
remaining chilli-infused water
chillies for decoration

DIRECTIONS

1. Preheat oven to 160c (320F). Line a 12-cupcake pan with cupcake papers. Slice chillies down the centre, and remove seeds, then place the chillies in a cup with 1/4 cup of hot water to soak for 10 minutes. In a medium-sized bowl, lightly beat the eggs, add butter and sugar, then mix until light and fluffy.
2. Add milk, flour and vanilla, and stir to combine. Add the dark chocolate, cocoa powder and 1/2 the chilli-infused water and combine. Beat with an electric mixer for 2 minutes, until light and creamy. 3. Divide the mixture evenly between the cupcake papers. Bake for 18-20 minutes until risen and firm to touch. Allow to cool for a few minutes and then transfer to a wire rack. Allow to cool fully before icing.

Topping:

1. Meanwhile, combine the chocolate and butter in a medium-sized saucepan over a medium heat. As the mixture begins to melt, reduce heat to low, stirring constantly, until melted.
2. Remove from heat, add cream, remaining chilli water and stir. Rest for 10 minutes: the mixture will be firm and velvety in consistency. Put in a piping bag with a small plain nozzle and pipe onto cakes. Top with small fresh chillies.

Makes 12