Chocolate and chilli cupcakes might sound odd but the fiery chillies used in this recipe work great with the rich dark chocolate to make some wickedly spicy cupcakes!
Do you know somebody who doesn’t have much of a sweet tooth but does love a cupcake every now and then? These are a perfect treat for those people in your family!
We recommend using the best quality dark chocolate to offset the kick of the chillis. And don’t forget to spend a little extra time making the marsipan chilli to go on top – your guests will appreciate the effort!
- Chilli cupcakes
- 175 g (6 oz) unsalted butter, softened
- 140 g (5 oz) dark muscovado sugar
- 2 large eggs, beaten
- 2 tbsp golden syrup
- 225g (8 oz) self-raising flour
- 115g (4 oz) dark chocolate, melted
- 1–2 red chillies, deseeded and very finely chopped
- Chocolate frosting
- 175g (6 oz) best quality dark chocolate with cocoa solids of 70% or above
- 2 tbsp dark muscovado sugar
- 150ml (1⁄4 pt) soured cream
- Red and green coloured marzipan or sugarpaste icing moulded into chillies, luscious lips and devil’s horns
Preheat the oven to 180ºC/350ºF/Gas Mark 4. Line a 12-cup muffin tray with paper cases.
Beat the butter and sugar together until creamy. Gradually beat in the eggs and then stir in the golden syrup, flour, melted chocolate and chillies. Spoon the mixture into the cases and bake for 20 minutes or until just firm to the touch. Cool in the tin for 10 minutes before removing to a wire rack to cool completely.
To make the frosting, chop or break the chocolate into small pieces and melt in a bowl placed over a pan of steaming water, stirring until smooth. Remove the bowl to the work surface and beat in the sugar until dissolved, followed by the soured cream.
Spread the frosting over the cupcakes and decorate with chillies, lips and devil’s horns moulded from coloured marzipan or sugarpaste icing.
Top tip for making Chocolate and chilli cupcakes
For decoration you could even use real chillies but remember, the smaller the chilli the hotter it will be.