1hot chillifresh or dried (I used a fresh scotch bonnet)
125gunsalted butter(4oz)
200gdark muscovado sugar(7oz)
50g85% dark chocolate(2oz)
125gflour(4oz) (I used half wholemeal & half gluten-free)
½tspbicarbonate of soda (baking soda)
1large egg(I used a duck egg)
Chilli Chocolate Ganache
100gdark chilli chocolate(3.5oz) (I used 70%) or use dark chocolate and 2 tsp chilli liqueur (see note below)
50gunsalted butter(2oz)
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.
1 hot chilli
Melt the butter, sugar and chocolate in a pan over a gently heat.
125 g unsalted butter, 200 g dark muscovado sugar, 50 g 85% dark chocolate
Sieve the flour and bicarb of soda into a large bowl.
125 g flour, ½ tsp bicarbonate of soda (baking soda)
Make a well in the centre, pour in the chocolate mixture and mix together along with the egg.
1 large 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℃ (160℃ fan, 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.
100 g dark chilli chocolate, 50 g unsalted butter
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.To make your own chilli liqueur, place a tablespoonful of sugar in a jar with 200ml of vodka, a cinnamon stick and some dried chillies. The number will depend on how potent your chillies are. Seal, give it a good shake and leave in a cool dark place for as long as you can. Just give the jar a shake occasionally.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.