Choccy Chili Pepper

Makes 12 Chili-Chocolate Cupcakes with Spicy Ganache Icing


For the Cupcakes

  • 2 small fresh chills
  • 220g unsalted butter
  • 250g caster sugar
  • 3 eggs
  • 1/2 cup milk
  • 175g self raising flour
  • 1 tsp vanilla extract
  • 100g dark chocolate pieces
  • 1 tbsp cocoa powder

For the Icing

  • 200g dark chocolate
  • 150ml sour cream
  • chill powder
  • chilis for decoration



  1. Preheat the oven to 170 degrees C and line a muffin tin with cases. Halve the chilies and remove the seeds. Place them in a 1/4 cup of boiling water to soak for 10 minutes
  2. Beat together the flour and butter until pale and fluffy. Add the eggs and beat well between each addition
  3. Add the milk and the sifted flour and mix until well combined. Add the vanilla extract
  4. Add the dark chocolate pieces and cocoa powder and mix, adding half the chill water, a little at a time until the mixture is smooth
  5. Divide the mixture between the cupcake cases and bake in the oven for 20 minutes until risen and firm to touch
  6. Allow the cupcakes to cool for a couple of minutes in the tray and then remove to cool completely on a wire rack before icing
  7. For the spicy ganache icing, melt the chocolate in a bowl over a pot of simmering water. Once melted, remove the bowl from the heat and stir in the sour cream until combine
  8. Add the chill powder to taste, and let the ganache rest for half an hour to thicken before piping onto the tops of the cakes




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