Dark Chilli Chocolate Cupcakes
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.
- 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.
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Tin & Thyme on Tumblr
With the festive season just starting, I’m getting in the mood. Chilling out with a glass of very chilled sherry, as I write my Christmas cards.
A glorious December day watching the boats and birds and listening to the haunting sound of masts and rigging moaning in the wind.
If you thought sherry was just for Christmas, you’d be wrong. I’ve been enjoying it quite a lot recently, cold with plenty of ice and a slice of orange. That’s the new way to serve it, apparently and I heartily approve. In fact the Spanish have been keeping their sherry in the fridge for a long time now - I’m only just catching up.
Chocolate Recipes Galore
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
Janice
23rd October 2009
What a gorgeous looking cake and wow I bet it has a kick. Will save this one for later, thanks!
Chele
25th October 2009
My sister in law will love these
;0)
Lucie
25th October 2009
Chilli and chocolate is a wonderful combination – these look great.
Lucie
http://cookingatmarystow.blogspot.com/
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
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.
Chow and Chatter
27th October 2009
oh wow amazing cupakes will tweet these little beauties
Choclette
28th October 2009
Haven;t reached the realms of tweeting yet, so thanks very much.
Maya Russell
15th March 2013
Thought scotch bonnets were really hot. I don’t think chilli in cake sounds appealing. Maybe I’m wrong.