Dark chocolate and chilli cupcakes

    40 min

    A very unconventional twist - these have a small kick, and are perfect for people who just love the flavour of chillies! Be careful not to over cook these as they can get a bit dry. Makes 12 cupcakes - double for a 2 tier sponge cake.


    2 people made this

    Makes: 12 chilli cupcakes

    • 60g unsalted butter, softened
    • 100g quality dark chocolate
    • 160g caster sugar
    • 200g self-raising flour
    • 1/2 teaspoon vanilla extract
    • 200ml milk
    • 1 small red chilli, seeded and finely chopped
    • 1 egg, lightly beaten

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat the oven to 170 C / Gas 3. Line a 12 hole cupcake tin with paper cases.
    2. Put 10g of the butter into a double boiler and stir until melted. Once melted, add the chocolate and melt slowly, stirring continuously to ensure that it doesn't curdle.
    3. Place the remainder of the butter along with all the other ingredients, except the egg and chocolate, into a large bowl.
    4. Beat the ingredients with an electric mixer or by hand, adding the egg in 2 parts, until the ingredients are smooth. Add the melted chocolate and mix in until well incorporated. Divide the mixture evenly between the paper cases, filling only half way to ensure a good rise.
    5. Bake for 20 minutes until risen and firm to touch. Remove from the oven and allow to cool fully on a wire rack.
    6. Allow to cool fully before icing with your favourite ganache, icing or buttercream recipe.

    To make a two tier sponge cake

    Double the recipe and use two 23cm sponge cake tins. Cooking time will need to be increased to about 40 to 50 minutes, or until a skewer inserted into the centre comes out clean.

    See it on my blog

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