Chilli Chocolate Cupcakes
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
12-hole muffin tray
Electric mixer/stand mixer
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
100g Dark Chocolate, chopped
20g Unsalted Butter
70ml Thickened Cream
Remaining Chilli water
- 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.
- 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.