About this recipe: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.
1 or 2 red chillies, deseeded and very finely chopped
175g (6 oz) dark chocolate (above 70% cocoa solids)
2 tablespoons dark muscovado sugar
150ml soured cream
Red and green coloured marzipan
Red sugar sprinkles
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Method Prep:30min › Cook:20min › Ready in:50min
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 mix in the eggs and stir in the golden syrup, flour, melted chocolate and chopped chillies.
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.
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.
Spread the frosting over the cupcakes and decorate with chillies, or hearts moulded from coloured marzipan or sugarpaste icing. Scatter over red sugar sprinkles.
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