I have surprised many people by putting chili in my chocolate cupcakes and all of them have been surprised about how delicious this combination actually is. I have to say, I didn’t come up with this recipe myself, I spotted it in one of my recipe books and adapted it slightly to suit my own needs
Chocolate and chili actually isn’t such an odd combination in many countries. In Mexico it is quite common to put a bit of chocolate in chili con carne. Trust me, the combination of the heat of the chili, with the sweetness of the chocolate is just delicious!
So let’s get started!
First, you get your essentials, there’s nothing worse than starting your recipe and having to go back and get something you’ve forgotten.
Next, you line a muffin tin with paper cups.
Put butter in a bowl of an electric mixer.
Add the sugar.
And the vanilla extract and start mixing till it’s nice and creamy.
In the meantime, lightly whisk an egg.
And add the buttermilk to the egg.
Mix egg with the buttermilk.
Sieve flour and cocoa powder.
Add chili to the flour and cocoa mixture.
Now it’s time to check on the butter mixture. It should look nice and creamy.
Turn the mixer back to a medium speed and add half of the egg mixture.
When the egg mixture is incorporated add half of the flour mixture.
When the flour mixture is incorporated add the rest of the egg mixture. Please note: If you have a lid on your mixer like I have, don’t forget to open the lid before you start pouring in your egg mixture or you’ll end up with a mess like I did… You can see in the photo how I sort off messed up…
Now add the remaining flour mixture.
Now it’s time to add your delicious dark chocolate (yes, it has to be dark chocolate). I chopped up a chocolate bar, but you can use chocolate chips if you want.
Doesn’t that look delicious already??
Quickly mix in the chocolate, just for a few seconds.
Now scoop in your chocolate batter into your muffin tins.
Fill your muffin tin and put into the oven.
Once they’re done they should look a little like this. You can see where some of the chocolate chunks have melted on the top, mmmmm……
Take the cupcakes out of the tin and put on a wire rack to cool.
Now add your topping. I have chosen to put a Baileys and Chocolate buttercream on top.
Once covered in the topping, sprinkle on some chili and chocolate flakes.
You can also sprinkle them with chocolate sprinkles. Here’s one with the same buttercream it’s just a little bit darker because I added a little bit more cocoa powder to the buttercream.
Don’t you just want to bite into that?!
- 3 eggs
- 250 gram/8.8 oz soft butter
- 160 gram/5.6 oz castor sugar
- 1 teaspoon vanilla extract
- 50 ml/1.7fl. oz buttermilk
- 200 gram/7 oz selfraising flour
- 4 tbsp cocoa powder
- 2 tsp ground chilipeppers
- 100 gram/3.5 oz dark chocolate bar (70%) (chopped)
- Chocolate and Baileys Buttercream
- Ground chilipeppers en chocolate sprinkles for decoration
- Preheat oven to 175°C/350°F. Prepare a muffin tin or a baking tray with 15-20 paper cups.
- Mix butter, sugar and vanilla in a mixer on medium speed.
- In a bowl, whisk eggs and add buttermilk. Set aside.
- In another bowl, sift flour and cocoa powder and add ground chilipepper.
- When the butter mixture is creamy, add half the egg mixture to it. When the egg mixture is incorporated into the butter mixture add half the flour. Once the flour is incorporated into the batter add the other half of the egg mixture and the other half of the flour in the same way. Mix for another half minute and add the chopped chocolate, mix for another ten seconds and fill the paper cups by ⅔ with the batter.
- Bake the cupcakes in the centre of the oven for about 25-30 minutes until they firm up. The cupcakes are ready when a skewer inserted in the centre comes out clean. Let them cool for a while and put them on a wire rack.
- Top cupcakes with Chocolate and Baileys Buttercream and sprinkle over a little bit of ground chili’s and grated chocolate or chocolate sprinkles.