I wanted to try something a little different at my family barbecue July 2013 so I decided to try making chilli chocolate cupcakes. I'm really sensitive to chilli so I was a little concerned about how spicy they were going to turn out. I needn't have worried as they came out great with just hint of chilli to give you a tickle at the back of the throat. Perhaps not a good idea for children but definitely great for older teens and adults that like something different. It's a really simple recipe too.
Ingredients:
- 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
- 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
Method:
1. Preheat oven to 150 C / Gas 2. Line a muffin tin with paper cases. I used mini cases as I thought if they turned out spicy then at least they'd be small and not so hot.
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. 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. For decoration, you could add small dried chillies draped across each cupcake.
I forgot to take photos as I went along but here is the finished thing.
Enjoy!
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