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

Chilli Chocolate Cupcakes with Dark Chocolate Ganache

Dark Chocolate Chilli Cupcakes

Cupcakes | 23rd October 2009 | By

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.

Spiced Chocolate Cupcakes

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

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 Cupcake

Dark Chilli Chocolate Cupcakes – The Recipe

Dark Chocolate Chilli Cupcakes
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5 from 4 votes

Dark Chilli Chocolate Cupcakes

Light textured dark chocolate cakes with a gentle heat and topped with chilli chocolate ganache. Just perfect for chocoholics.
Prep Time25 mins
Cook Time22 mins
Infusing Time2 hrs
Total Time2 hrs 47 mins
Course: Afternoon Tea, Dessert, Snack
Cuisine: British
Keyword: chilli chocolate, chillies, chocolate, cupcakes, ganache
Servings: 12 cupcakes
Calories: 258kcal

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

If you don't have time to infuse a chilli, use ½ tsp of chilli powder instead.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.

Nutrition

Calories: 258kcal | Carbohydrates: 26.9g | Protein: 2.6g | Fat: 16.1g | Saturated Fat: 9.8g | Cholesterol: 47mg | Sodium: 101mg | Fiber: 1.9g | Sugar: 20.1g

 

17 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
  10. Leslie

    24th October 2019 at 8:04 pm

    I’m really intrigued by this recipe. I’ve never had chili-chocolate before but it sounds like a great combination!

    Reply
    • Choclette

      27th October 2019 at 9:14 am

      It’s a really lovely combination Leslie, as long as you don’t add too much chilli. Definitely worth a try.

      Reply
  11. Leanne - Crumb Top Baking

    24th October 2019 at 9:03 pm

    I love a little bit of heat paired with my chocolate, and these cupcakes look truly rich and decadent. The weekend is just around the corner, and these would be a perfect Sunday baking project!

    Reply
    • Choclette

      27th October 2019 at 9:13 am

      It’s all about getting the balance with chilli and chocolate. As you say, a little heat really adds something, but I don’t want it to be all about the chilli.

      Reply
      • Margaret Jolley

        28th October 2019 at 5:38 pm

        Cupcakes in the oven. They look good. Disappointed that I couldn’t buy chili chocolate from aldi. May just use plain chocolate
        Hope they taste as good as they look. Will make them again for Halloween together with some plain chocolate ones

        Reply
        • Choclette

          29th October 2019 at 7:57 am

          Oh that’s annoying. If you wanted the chilli in the topping, you could perhaps add a little hot chilli powder to the ganache but it probably won’t look as smooth and shiny. Hope you like them.

          Reply
  12. Byron Thomas

    25th October 2019 at 1:45 am

    I have not yet made this recipe, but I’m giving it 5 stars, because every recipe I have tried from this site has been 100% delicious! I’m also giving this recipe a 5 star rating, because it’s chocolate cupcakes with chilies. Who wouldn’t love that????

    Reply
    • Choclette

      27th October 2019 at 9:10 am

      Hahaha, thank you Byron. You are too kind. Chocolate and chillis are one of my all time favourite combinations. Mind you, chilli gets my vote with most things.

      Reply

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