About this recipe: If you want to wow people with your baking, watch them when they take a bite of these chilli chocolate cupcakes! The chilli cream cheese icing is a must, and you can add more cayenne to the recipe if you dare!
I made these cakes for dessert for a Mexican dinner party and everyone really enjoyed them. I did add quite a lot more cayenne pepper to both the cake mix and the icing, and some flaked chilli too, just to give a good kick. The batter seemed very thick to me and I wish I'd added even more milk than the recipe called for since they did crack a little when I baked them. Also the icing needed a lot more icing sugar to make it stiff enough to pipe without it turning sloppy - but it tasted great either way! A good recipe on the whole but a few tweaks needed for me. - 15 Jun 2015
This recipe turned out really well, although I would recommend adding a bit more cayenne pepper into the sponge mix, I added and extra teaspoon and it was perfect, not at all over powering. I also folded some whipped cream into the icing to make it fluffier and rather than decorating with dried chilli I used a thin slice of fresh red chilli. They turned out fantastic, everyone who braved trying them was really impressed with the results - 09 Apr 2015
I used the recipe to make a big tray bake cake rather than cupcakes. I used Cayenne chilli and it was brilliant! Everyone loved it. I tried the first time with just chilli powder and there was no taste, but the second time I made it I used the Cayenne powder and it made a difference. The butter cream was really good too. - 28 Nov 2014