Dark chocolate but with a light chilli kick. These chilli chocolate cupcakes are not only delicious but they’re light in texture too. They hit that chocolate spot when you need a fix, especially with a topping of dark chilli chocolate ganache.
When I made my grand cupcake tour of Liskeard, I promised to give you the recipe for my dark chilli chocolate cupcakes. So, here it is. And here’s the recipe for the accompanying cardamom and orange milk chocolate cupcakes.
Dark Chilli Chocolate Cupcakes
I have long been wanting to try a cake using chilli and as I was on a spicy cupcake role, now seemed to be a good time. I again used a recipe from How to be a Domestic Goddess as my starting point. It was Nigella’s dense chocolate loaf cake this time. It’s one of my favourite chocolate cakes and I’ve made it more times than I care to let on.
I was really pleased with the outcome of these dark chilli chocolate cupcakes. I got just the result I was hoping for. Not so hot that they were overpowering, but enough 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.
Chilli Chocolate
It probably doesn’t surprise you to learn that chilli chocolate is one of my absolute favourites. Not only am I a chocoholic, but I’m a chilli fiend too. Put the two together and I’m in my happy space. Whilst I used an actual chilli in the cupcake mixture, I turned to chilli chocolate for the ganache.
Other Chilli Chocolate Recipes You Might Like
- Bread
- Cake with apricot curd buttercream
- Chocolate chip cookie dough energy balls
- Chocolate chip friands
- Corn muffins
- Courgette & cinnamon cupcakes
- Ice-cream
- Madeleines
- Mincemeat
- Mincemeat slice
- Peanut butter chocolate chip cookies
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these dark chilli chocolate cupcakes, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Dark Chocolate Chilli Cupcake. PIN IT.
Dark Chilli Chocolate Cupcakes – The Recipe
Dark Chilli Chocolate Cupcakes
Ingredients
- 1 hot chilli - fresh or dried (I used a fresh scotch bonnet)
- 125 g (4oz) unsalted butter
- 200 g (7oz) dark muscovado sugar
- 50 g (2oz) 85% dark chocolate
- 125 g (4oz) flour (I used half wholemeal & half gluten-free)
- ½ tsp bicarb of soda
- 1 large egg (I used a duck egg)
Chilli Chocolate Ganache
- 100 g (3.5oz) 70% chilli chocolate
- 50 g (2oz) unsalted butter
Instructions
- Cut the chilli into pieces and then bring to the boil in a covered pan with 100ml water. Leave to infuse for a couple of hours.
- Melt the butter, sugar and chocolate in a pan over a gently heat.
- Sieve the flour and bicarb of soda into a large bowl.
- Make a well in the centre, pour in the chocolate mixture and mix together along with the egg.
- Reheat the chilli water then pour into the cake mixture through a sieve to catch the chilli pieces. Discard the chilli and stir the mixture well.
- Divide the cake batter between 12 cupcake cases and bake in a preheated oven at 180℃ (350℉, Gas 4) for 22 minutes or until the cakes are well risen and cooked through.
- Turn out onto a wire rack to cool.
Chilli Chocolate Ganache
- Melt 90g (3oz) of the chocolate with the butter in a clean pan over a gentle heat.
- Leave to cool until thick enough to pour onto the cooled cupcakes without running, but not so thick so it won’t easily spread.
- Decorate with the remaining 10g chilli chocolate – grated.
Notes
Nutrition
