Chilli Chocolate Cupcakes

January 23, 2010

Chilli Chocolate Cupcake

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

Chilli Chocolate Cupcakes
Print
Recipe type: Baking
Author: The Cake Mistress
Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Serves: 12
Easy Chilli Chocolate Cupcakes Recipe
Ingredients
  • 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.
  2. In a medium-sized bowl, lightly beat the eggs, add butter and sugar, then mix until light and fluffy.
  3. Add milk, flour and vanilla, and stir to combine. Add the dark chocolate, cocoa powder and 1/2 the chilli-infused water and combine.
  4. Beat with an electric mixer for 2 minutes, until light and creamy.
  5. 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.
  6. Meanwhile to prepare the topping, 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.
  7. 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.
  • http://www.theenglishchillicompany.co.uk Chilli-Alex

    This looks like an awesome recipe – really really cool :)

  • http://www.theenglishchillicompany.co.uk Chilli-Alex

    This looks like an awesome recipe – really really cool :)

  • http://www.thecakemistress.com CakeMistress

    Thank you! They were quite delicious :)

  • http://www.thecakemistress.com CakeMistress

    Thank you! They were quite delicious :)

  • http://latarteaufromache.blogspot.com/ Emi

    Chili-chocolate is too good!

  • http://latarteaufromache.blogspot.com/ Emi

    Chili-chocolate is too good!

  • Betty_Bea

    Thanks a bundle Cake Mistress!
    I made these for my spanish class using special spanish chili chocolate. I definately recomend it! This was a fantastic recipe, oh cupcake god!
    XXXXXX
    BB

  • Betty_Bea

    Thanks a bundle Cake Mistress!
    I made these for my spanish class using special spanish chili chocolate. I definately recomend it! This was a fantastic recipe, oh cupcake god!
    XXXXXX
    BB

  • Jumungi

    Made these for a ‘mens bake-off’ at church. I love my chilli heat so was expecting something with BITE. Although I can taste the chilli, its not hot, so I boiled the chillis to bring out the heat more and added finely diced chilli to the icing. Its very nice though next time I’ll use chilli chocolate as well as the fresh chilli :)

  • Pingback: Dark Chocolate Chili Cupcakes | Girl Likes to Eat

  • http://www.facebook.com/terbear03 Tericka Dowdy

    I made them and they turned out so good! A little on the dense side but I think I left them in too long. I used a vanilla buttercream frosting instead which complimented well.

  • JDen

    Definite winner on taste, although not super-chilli. I had big ones, so was hesitant to use too many. The topping ended up runny for me, but was still really yummy. Oh, I’ve just realised I used double the amount of chocolate there! I don’t know how it works out to 12 cupcakes, as I used 14 pans, but should have used more. I am clearly something of a haphazard cook.

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