Friday, 27 September 2013

It's a bit chilly in here...

I have a new cupcake post for you....Chocolate Chilli Cupcakes! Now I did have a bit of an issue with these in the oven, in that they kind of exploded, which I have to say I have never had happen before with cupcakes! I think I filled the cases a little to high, and they ballooned up over the edge, but nothing a little butter icing can't cover up. Anyway despite not looking like much, they taste pretty damn good (if I do say so myself) so I thought I would still share them, despite my slightly perfectionist nature not being completely happy with them.

So here is the recipe:

100g caster sugar
100g light brown sugar
110g butter/margarine
150g self raising flour
2 eggs
100ml buttermilk
100g chilli chocolate
optional: 1 tsp chilli flakes

for the icing:
90g butter
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!

Emily Kate

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