Decadently delicous, these dark chocolate cupcakes with a hint of tingling chilli is the perfect combination for baking (and indulging in) on a winter’s weekend! Enjoy!
for the cupcakes
225g unsalted butter, softened
225g castor sugar
225g self-raising flour
4 tbs Dutch-process cocoa powder
1 tsp baking powder
2 tsp chilli powder (or coarse ground chilli)
100g plain dark chocolate chips
for the icing
175g icing sugar, sieved
50g Dutch-process cocoa powder
3tbsp Tia Maria
115g unsalted butter, softened
Preheat the oven to 175C. Place 18 paper baking cases in muffin tins. Combine all cupcake ingredients, except the chocolate chips, in a large bowl and beat with an electric whisk/food processor until smooth, about 2-3 minutes. Fold in the choclate chips.
Spoon the batter into the cases and bake for 20 minutes (or until a cake tester comes out clean). Remove the tins from the oven and cool for 5 minutes. Remove the cupcakes from the tins and cool completely on a rack.
To make the icing, blend all the ingredients together until smooth and spread on the cooled cupcakes.
NOTE: icing is totally optional, the cupcakes are great by themselves.
Without icing these cupcakes can be stored in an airtight container for up to 2 days.
FROM: 500 Cupcakes from Fergal Connolly published by New Holland in 2005