Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Dark Chilli Chocolate Cupcakes

5 Star, Cupcakes | 23rd October 2009 | By


And here follows the other promised cupcake recipe. I have long been wanting to try a cake using chilli and as I was on a spicy cupcake role, I again used a recipe from How to be a Domestic Goddess as my starting point – Dense Chocolate Loaf Cake this time.

This is what I did:
  • Cut a fresh scotch bonnet chilli into pieces and then brought to boil in a covered pan with 100ml water. Left to infuse for a couple of hours.
  • Melted 4oz unsalted butter with 200g muscovado sugar and 2oz 85% dark chocolate.
  • Sieved 4oz flour (1/2 wholemeal & 1/2 gluten free) with 1/2 tsp bicarb of soda.
  • Made a well in the centre, poured in chocolate mixture and mixed together with 1 large egg.
  • Reheated chilli water then poured this into cake mixture through a sieve to catch chilli pieces (which I discarded) and stirred well.
  • Divided this mixture between 12 cupcake recipes and baked in a preheated oven at 180C for 22 mins.
  • Melted 90g 70% chilli chocolate with 50g unsalted butter.
  • Left to cool until thick enough to pour onto cooled cupcakes without running, but not so thick it wouldn’t easily spread.
  • Decorated with remaining 10g chilli chocolate – grated.
I was really pleased with the outcome of these – just what I had been hoping for. Not so hot that they were overpowering, but enough of a residual heat left after eating to know the chocolate cupcakes were unusual. They were light, chocolatey and completely delicious – definitely one for the grown-ups though.

Comments

  1. Leave a Reply

    Sabrina Ghayour
    23rd October 2009

    Woweee! Your cakes look DEELISH! I am SO following your blog now! You would have been proud of me, i just made a really nice chocolate cake. 250g dark choc, 250g unrefined caster sugar, 6 eggs, 1 tablespoon of plain flour, 2 tspns vanilla essence, 2 teaspoons of strong coffee granules… Bake in oven for 20 mins on 180. BINGO! Ooey, gooey, easy peasy! So thats my firt one! I will be keeping an eye on your recipes, cause i STILL SUCK!!! Sabrina xxx

  2. Leave a Reply

    Janice
    23rd October 2009

    What a gorgeous looking cake and wow I bet it has a kick. Will save this one for later, thanks!

  3. Leave a Reply

    realfoodlover
    26th October 2009

    Chilli and chocolate is a winner and I love the use of wholemeal flour – all in an innocent cupcake.

    Why half gluten-free? Intriguing.

    Happy to send review copies of my books, Making More of Squash, and Make More of Beans & Peas – please send an email to elisabeth.w inklerATyahoo.co.uk

    Look forward to hearing from you soon, Elisabeth

  4. Leave a Reply

    Choclette
    26th October 2009

    Hi Elizabeth

    Thanks for responding and leaving a message on my blog. The gluten free flour I used was because I didn’t have any white spelt left. I usually make cupcakes with 1/2 wholemeal and 1/2 white flour as it generally makes for a lighter cake than just wholemeal. I use spelt for most of my baking as it’s meant to be easier for us to digest. I do, however, often mix with buckwheat flour which works really well and quinoa flour which I’m less sure about. All are of course organic.

  5. Leave a Reply

    Maya Russell
    15th March 2013

    Thought scotch bonnets were really hot. I don’t think chilli in cake sounds appealing. Maybe I’m wrong.

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