Chilli chocolate cupcakes

    1 hour 35 min

    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!

    23 people made this

    Makes: 12 cupcakes

    • 200g butter, melted
    • 200g caster sugar
    • 3 eggs, beaten
    • 200g self-raising flour
    • 100g unsweetened cocoa powder
    • 1/2 teaspoon cayenne pepper
    • milk as needed
    • Icing
    • 1/4 teaspoon cayenne pepper
    • 1/2 teaspoon ground cinnamon
    • 250g icing sugar
    • 110g cream cheese, softened
    • 60g butter, softened
    • 1/4 teaspoon vanilla extract
    • 12 small dried red chillies

    Prep:15min  ›  Cook:20min  ›  Extra time:1hr setting  ›  Ready in:1hr35min 

    1. Preheat oven to 150 C / Gas 2. Line a muffin tin with paper cases.
    2. Mix together butter and sugar in a large bowl. Stir in eggs, beating between each addition. Combine the flour, cocoa and cayenne pepper in a separate bowl, then sift into the butter mixture and fold to combine. Stir in a few drops of milk.
    3. Pour into prepared tin and bake in preheated oven for 20 to 25 minutes. The cakes are ready when a skewer inserted in the middle comes out clean. Allow to cool on wire rack before icing.
    4. For the icing:

    5. In a bowl, 1/4 teaspoon of cayenne pepper and the cinnamon with the icing sugar. Beat in the cream cheese and butter with an electric mixer on medium speed until the icing is smooth; mix in the vanilla. Spread the icing onto the cooled cupcakes in attractive swirls, and poke a small dried chilli, stem-side up, into the icing for decoration.

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    Reviews in English (4)


    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