/Chilli & Dark Chocolate Cupcakes Recipe
Chilli & Dark Chocolate Cupcakes recipe

Chilli & Dark Chocolate Cupcakes Recipe

A delightfully spicy twist on traditional cupcakes, blending the richness of dark chocolate with the subtle heat of chilli, topped with luscious chocolate icing and a fiery garnish.





  • Step 1.

    Preheat your oven to 180°C (350°F, gas mark 4) and line a cupcake tin with liners.
  • Step 2.

    In a large bowl, whisk together 175g of plain flour, 2 tbsp of cocoa powder, 1 tsp of baking powder, and a pinch of salt.
  • Step 3.

    In a separate bowl, cream together 115g of unsalted butter and 150g of caster sugar until light and fluffy.
  • Step 4.

    Beat in 2 large eggs, one at a time, until fully incorporated.
  • Step 5.

    Melt 100g of dark chocolate and mix in 2 tsp of finely chopped chilli (add more or less depending on your preference for heat).
  • Step 6.

    Fold the chocolate and chilli mix into the butter and sugar mixture.
  • Step 7.

    Gradually mix in the dry ingredients, alternating with 120ml of milk until the batter is smooth.
  • Step 8.

    Spoon the batter into the cupcake liners, filling each about two-thirds full.
  • Step 9.

    Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  • Step 10.

    For the icing, beat together 50g of softened unsalted butter with 250g of icing sugar, 25g of cocoa powder, and 3-4 tbsp of milk until smooth and spreadable.
  • Step 11.

    Once the cupcakes are cool, spread the icing over each one and garnish with a sprinkle of chilli flakes and a dried red chilli on top.


  1. 175 gPlain flour

  2. 2 tbspCocoa powder

  3. 1 tspBaking powder

  4. 1 pinchSalt

  5. 115 gUnsalted butter, for batter

  6. 150 gCaster sugar

  7. 2 Large eggs

  8. 100 gDark chocolate

  9. 2 tspFinely chopped fresh chilli

  10. 120 mlMilk

  11. 50 gUnsalted butter, for icing

  12. 250 gIcing sugar

  13. 3 tbspMilk, for icing

  14. 1 tspChilli flakes

  15. 6 Small dried red chillies

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