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.
medium
01:00
6
METHOD
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.
INGREDIENTS
175 gPlain flour
2 tbspCocoa powder
1 tspBaking powder
1 pinchSalt
115 gUnsalted butter, for batter
150 gCaster sugar
2 Large eggs
100 gDark chocolate
2 tspFinely chopped fresh chilli
120 mlMilk
50 gUnsalted butter, for icing
250 gIcing sugar
3 tbspMilk, for icing
1 tspChilli flakes
6 Small dried red chillies
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