So here is the recipe:
100g caster sugar
100g light brown sugar
150g self raising flour
100g chilli chocolate
optional: 1 tsp chilli flakes
for the icing:
250g icing sugar
1tsp vanilla essence
60g chilli chocolate
1tbsp cocoa powder
This is the recipe I usually use for chocolate cupcakes, but with chilli chocolate used instead. I used Lindt 70% chilli chocolate, which is beautifully rich with a hint of chilli, so adds a reasonably subtle flavour to the cupcakes. If you like a bit more heat, add the chilli flakes to 2 tbsp of water, leave to infuse for a few mins then sieve out the flakes and add the chilli-water to the cupcake mix at the end.
- Preheat the oven to 180C and line a 12 hole muffin tin with baking cases.
- Melt the chocolate over a pan of boiling water or in the microwave in short bursts.
- Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix in.
- Fold in the melted chocolate, and the flour.
- Mix in the buttermilk, and the chilli-water if using.
- Bake in the oven for 20 mins, or until risen and a skewer comes out clean.
- For the icing, beat the butter with the icing sugar until smooth. Melt the chocolate.
- Add some boiling water to the cocoa powder and mix to a thick paste, and add to the melted chocolate.
- Mix into the butter icing and add the vanilla essence. Add a little double cream if the icing is too thick.
- When the cakes are cool, pipe the icing on top, and add a little chilli made of fondant icing if you fancy!