Chili Chocolate Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1-2 tsps dry red chili flakes
  • 100g dark chili chocolate
  • 3 eggs
  • 230g butter, softened
  • 1 cup caster sugar
  • ½ cup milk
  • 1½ cups self raising flour, sifted
  • 1 tsp vanilla extract
  • 1 tbsp cocoa powder
  • 1 tsp instant coffee powder
  • 200g dark chocolate, chopped
  • 40g butter
  • ⅔ cup thickened cream
  • remaining ⅛ cup of chili infused water
  • Small chilies for decoration
  1. Preheat oven to 160°C. Line 12 muffin tins with cupcake papers.
  2. Put 1-2 teaspoons of dry red chili flakes into ¼ cup of hot water to soak for 10 minutes.
  3. Melt the dark chocolate in the microwave or on a low heat in a saucepan. Allow to cool slightly.
  4. While chocolate is cooling, cream the eggs, butter and sugar until light and fluffy.
  5. Add milk, flour and vanilla, and stir to combine.
  6. Add the slightly cooled melted chocolate and sift in the cocoa powder. Add in ½ of the chili infused water (we will save the remaining ⅛ cup for the ganache).
  7. Beat the mixture for 2 minutes until light and creamy.
  8. Divide the mixture evenly between the cupcake papers (approximately ¾ full).
  9. Bake for 18-20 minutes until risen and firm to touch.
  10. Allow the cupcakes to cool slightly in their tin before turning out onto a wire rack.
  1. Melt the chocolate and butter in a medium-sized saucepan over a low heat. Stir constantly as this can burn easily. Once the mixture is mostly melted, take it off the heat and continue stirring (the residual heat will melt the remainder of the chocolate).
  2. Remove from the chocolate mixture from the heat, add cream and stir. Rest for at least 10 minutes until the mixture becomes firmer and of a piping consistency.
  3. Put the ganache in a piping bag and pipe onto cakes. Top with small fresh chilies.
Recipe by Love Swah at