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
Ingredients
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
Method
Prep:20min ›
Cook:20min ›
Ready in:40min
- Preheat the oven to 170 C / Gas 3. Line a 12 hole cupcake tin with paper cases.
- 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.
- Place the remainder of the butter along with all the other ingredients, except the egg and chocolate, into a large bowl.
- 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.
Bake for 20 minutes until risen and firm to touch. Remove from the oven and allow to cool fully on a wire rack.
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.
