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

Dark Chilli Chocolate Cupcakes

Cupcakes, Top of the Pops | 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.
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9 Comments

  1. Sabrina Ghayour

    23rd October 2009 at 7:44 pm

    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

    Reply
  2. Janice

    23rd October 2009 at 8:03 pm

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

    Reply
  3. Chele

    25th October 2009 at 7:42 am

    My sister in law will love these
    ;0)

    Reply
  4. Lucie

    25th October 2009 at 5:57 pm

    Chilli and chocolate is a wonderful combination – these look great.

    Lucie
    http://cookingatmarystow.blogspot.com/

    Reply
  5. realfoodlover

    26th October 2009 at 12:45 am

    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

    Reply
  6. Choclette

    26th October 2009 at 8:24 pm

    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.

    Reply
  7. Chow and Chatter

    27th October 2009 at 11:27 pm

    oh wow amazing cupakes will tweet these little beauties

    Reply
  8. Choclette

    28th October 2009 at 7:20 pm

    Haven;t reached the realms of tweeting yet, so thanks very much.

    Reply
  9. Maya Russell

    15th March 2013 at 7:04 am

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

    Reply

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