Chilli Chocolate Cupcakes are appealing to kids and grown-ups. The chilli kick comes a few seconds later making it an amazing after supper treat!
Chilli Chocolate Cupcakes
Recipe Type: Dessert
Author: Hanifa Hanid
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4
These deliciously wicked chilli chocolate cupcakes are a divine treat with an Indian twist!
Ingredients
175g (6 oz) unsalted butter, softened
140g (5 oz) light muscovado sugar
2 large eggs, beaten
2 tablespoons golden syrup
225g (8 oz) self-raising flour
115g (4 oz) dark chocolate, melted
1 or 2 red chillies, deseeded and very finely chopped
Instructions
Preheat the oven to 180ºC/350ºF/gas mark 4. Line a 12-cup muffin tray with paper cases.
Beat the butter and sugar together until creamy. Gradually mix in the eggs and stir in the golden syrup, flour, melted chocolate and chopped chillies.
Spoon into the paper cases and bake for 20 minutes or until just firm to the touch. Cool for 10 minutes before removing to a wire rack to cool completely.
Notes
I leave out the icing but you can add a little if you want.
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