Chilli chocolate cupcakes

Picture by: CookinBug

Recipe by: PatriciaK

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!

  Ready in 1 hour 35 mins

Saved by 20 cook(s)

Ingredients

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 chili

Preparation method

Prep: 15 mins | Cok: 20 mins | Extra time: 1 hour, setting

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.

For the icing:

4.

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.