Wickedly dark chocolate and chilli cupcakes

    50 min

    Spice things up with these wickedly rich cupcakes made from the darkest, bitterest chocolate and spiked with fiery red chilli peppers. For decoration you could even use real chillies but remember, the smaller the chilli the hotter it will be. This recipe is from my book 'Special cupcakes'. See footnote for more details.

    Wendy Sweetser

    2 people made this

    Makes: 12 muffins

    • Chocolate cupcakes
    • 175g (6 oz) unsalted butter, softened
    • 140g (5 oz) light muscovado sugar
    • 2 large eggs, beaten
    • 2 tablespoons golden syrup
    • 225g (8 oz) self-raising flour
    • 115g (4 oz) dark chocolate, melted
    • 1 or 2 red chillies, deseeded and very finely chopped
    • Chocolate frosting
    • 175g (6 oz) dark chocolate (above 70% cocoa solids)
    • 2 tablespoons dark muscovado sugar
    • 150ml soured cream
    • To decorate
    • Red and green coloured marzipan
    • Red sugar sprinkles

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Preheat the oven to 180ºC/350ºF/gas mark 4. Line a 12-cup muffin tray with paper cases.
    2. Beat the butter and sugar together until creamy. Gradually mix in the eggs and stir in the golden syrup, flour, melted chocolate and chopped chillies.
    3. Spoon into the paper 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.
    4. To make the chocolate icing: 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 sour cream.
    5. Spread the frosting over the cupcakes and decorate with chillies, or hearts moulded from coloured marzipan or sugarpaste icing. Scatter over red sugar sprinkles.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    These were absolutely delicious, everyone loved them and i will most ceratainly be doing them again  -  26 Sep 2012


    I will start by saying that I always receive compliments on how moist my cakes are but these are the driest, crumbliest cakes I have ever made. You don't notice the chilli taste in them and the dark chocolate icing overpowers the whole cake. Also I like to pile my icing high and found that I only had enough for about 8 cakes, yet my batter made 16 cupcakes so if you do try this recipe you might want to double the icing quantities.  -  16 Dec 2012

    Write a review

    Click on stars to rate