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Chilli Chocolate Cupcakes

by | Jan 23, 2010

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Chocolate cupcakes made with chilli chocolate and chilli infused water. This Chilli Chocolate Cupcake recipe has some heat in it from real chillies soaked in water. You could also add more spice by using a quality chilli-chocolate in the recipe. Top the chocolate ganache with a couple of dried chilli flakes, if you dare.

Dark chocolate and chilli are an alluring combination. This Chilli Chocolate Cupcake recipe has some heat in it from real chillies soaked in water. You could also add more spice by using a quality chili-chocolate in the recipe. Top the chocolate ganache with a couple of dried chilli flakes, if you dare.

CHILLI CHOCOLATE CUPCAKES

Makes: 12 cupcakes     Difficulty: Easy

EQUIPMENT:

12-hole muffin tray

Cupcake cases

Electric mixer/stand mixer

INGREDIENTS:

Cupcakes

2 small fresh Chillies, or 1 teaspoon dry red chilli flakes

3 large Eggs, lightly beaten

225g Unsalted butter, softened to room temperature

200g Caster Sugar

120ml Whole Milk

185g Self Raising Flour

1 teaspoon Vanilla Extract

100g Dark Chocolate Chips (or roughly chopped chilli chocolate)

1 tablespoon Cocoa Powder

Topping

100g Dark Chocolate, chopped

20g Unsalted Butter

70ml Thickened Cream

Remaining Chilli water

METHOD:

  • Preheat oven to 160 degrees Celsius (140 fan-forced; 320F). Line a 12-hole muffin tray with patty cases. Set kitchen timer for 15 minutes.
  • Slice the chillies lengthways and remove the seeds. Place the chilli halves in a mug with 60ml hot water. Allow to soak for 10 minutes.
  • While the chilli is soaking add the butter and sugar to the bowl of an electric mixer. Beat together with a paddle attachment until the mixture is light and fluffy. On low speed add the lightly beaten eggs.
  • Add in the milk, self-raising flour, cocoa powder, vanilla, and half of the chilli water (or all of the chilli flakes). Beat with the electric mixer on medium speed until the batter is light and creamy. Stir in the chocolate chips.
  • Spoon the batter into each patty case until two-thirds full. Check the oven has reached the correct temperature. Place the muffin tray on the middle rack of the oven. Bake until the tops spring back when lightly touched and a skewer inserted into the middle comes out clean. If not ready, add 5 minutes to the timer then check again for doneness. Total baking time is 15-20 minutes approximately.
  • Remove tray from the oven. Allow the cakes to cool for at least 10 minutes in the pan then transfer them to a wire rack to cool completely.
  • Make the chocolate topping: add the chocolate and butter to a microwave-safe bowl. Heat for 20 seconds at a time, stirring well after each burst of heat. Stop when the butter and chocolate have just fully melted. Pour in the cream and remaining chilli water and stir. Allow the mixture to cool to a firm spreadable consistency.
  • When the cupcakes are completely cool spread the topping onto each cupcake.

BAKING TIPS:

  • The cupcakes are as spicy as the chillies you use and the amount of chilli that infuses into the water. You can add an extra kick for heat lovers by using chopped chilli chocolate instead of chocolate chips, and by adding chilli flakes to the batter.
  • Store cupcakes at room temperature inside an airtight container for up to 3 days.

Chilli Chocolate Cupcakes
Chilli Chocolate Cupcakes
Cupcakes infused with chilli flavoured chocolate and chilli-water, topped with chilli-chocolate ganache.
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Servings Prep Time Cook Time Passive Time
12cupcakes 15mins 20mins 30mins
Servings Prep Time
12cupcakes 15mins
Cook Time Passive Time
20mins 30mins
Ingredients
  • Cupcakes
  • 2 Red Chillies small size, or 1 teaspoon dry red chilli flakes
  • 3 Eggs lightly beaten
  • 225 g Unsalted Butter softened to room temperature
  • 200 g Caster Sugar
  • 120 ml Full Cream Milk
  • 185 g Self Raising Flour
  • 1 teaspoon Vanilla Extract
  • 100 g Dark Chocolate Chips or Chilli Chocolate
  • 1 tablespoon Cocoa Powder
  • Topping
  • 100 g Dark Chocolate chopped
  • 20 g Unsalted Butter
  • 70 ml Thickened Cream
  • Remaining Chilli Water from the cupcake recipe
Servings: cupcakes
Units:
Ingredients
  • Cupcakes
  • 2 Red Chillies small size, or 1 teaspoon dry red chilli flakes
  • 3 Eggs lightly beaten
  • 225 g Unsalted Butter softened to room temperature
  • 200 g Caster Sugar
  • 120 ml Full Cream Milk
  • 185 g Self Raising Flour
  • 1 teaspoon Vanilla Extract
  • 100 g Dark Chocolate Chips or Chilli Chocolate
  • 1 tablespoon Cocoa Powder
  • Topping
  • 100 g Dark Chocolate chopped
  • 20 g Unsalted Butter
  • 70 ml Thickened Cream
  • Remaining Chilli Water from the cupcake recipe
Servings: cupcakes
Units:
Instructions
  1. Preheat oven to 160 degrees Celsius (140 fan-forced; 320F). Line a 12-hole muffin tray with patty cases. Set kitchen timer for 15 minutes.
  2. Slice the chillies lengthways and remove the seeds. Place the chilli halves in a mug with 60ml hot water. Allow them to soak for 10 minutes.
  3. While the chilli is soaking add the butter and sugar to the bowl of an electric mixer. Beat together with a paddle attachment until the mixture is light and fluffy. On low speed add the lightly beaten eggs.
  4. Add in the milk, self-raising flour, cocoa powder, vanilla, and half of the chilli water (or all of the chilli flakes). Beat with the electric mixer on medium speed until the batter is light and creamy. Stir in the chocolate chips.
  5. Spoon the batter into each patty case until two-thirds full. Check the oven has reached the correct temperature. Place the muffin tray on the middle rack of the oven. Bake until the tops spring back when lightly touched and a skewer inserted into the middle comes out clean. If not ready, add 5 minutes to the timer then check again for doneness. Total baking time is 15-20 minutes approximately.
  6. Remove tray from the oven. Allow the cakes to cool for at least 10 minutes in the pan then transfer them to a wire rack to cool completely.
  7. Make the chocolate topping: add the chocolate and butter to a microwave safe bowl. Heat for 20 seconds at a time, stirring well after each burst of heat. Stop when the butter and chocolate have just fully melted. Pour in the cream and remaining chilli water and stir. Allow the mixture to cool to a firm spreadable consistency.
  8. When the cupcakes are completely cool spread the topping onto each cupcake.
Recipe Notes
  • The cupcakes are as spicy as the chillies you use and the amount of chilli that infuses into the water. You can add an extra kick for heat lovers by using chopped chilli chocolate instead of chocolate chips, and by adding chilli flakes to the batter.
  • Store cupcakes at room temperature inside an airtight container for up to 3 days.
Nutrition Facts
Chilli Chocolate Cupcakes
Amount Per Serving
Calories 402 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 16g 80%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 106mg 35%
Sodium 26mg 1%
Potassium 96mg 3%
Total Carbohydrates 39g 13%
Dietary Fiber 2g 8%
Sugars 25g
Protein 5g 10%
Vitamin A 15%
Vitamin C 0.1%
Calcium 3%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

You might like our other cupcake recipes, like our Cherry Choc Chip Cupcakes, or Nutella Cupcake recipe. We have many other baking recipes made with chocolate in our archives to explore too!

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