- 12
Ingredients
- Cupcakes:
- 2 small fresh chillies or 1 teaspoon dry red chilli flakes
- 3 eggs
- 1 cup butter, softened
- 1 cup caster sugar
- 1/2 cup milk
- 1 1/2 cups self raising flour, sifted
- 1 teaspoon vanilla extract
- 100 g dark chocolate pieces
- 1 tablespoon cocoa powder
- Topping:
- 100 g dark chocolate, chopped
- 20 g butter
- 1/3 cup thickened (heavy) cream
- remaining chilli-infused water
- chillies for decoration
Preparation
Step 1
Directions:
Preheat oven to 160c (320F). Line a 12-cupcake pan with cupcake papers. Slice chillies down the centre, and remove seeds, then place the chillies in a cup with 1/4 cup of hot water to soak for 10 minutes. In a medium-sized bowl, lightly beat the eggs, add butter and sugar, then mix until light and fluffy.
Add milk, flour and vanilla, and stir to combine. Add the dark chocolate, cocoa powder and 1/2 the chilli-infused water and combine. Beat with an electric mixer for 2 minutes, until light and creamy. 3. Divide the mixture evenly between the cupcake papers. Bake for 18-20 minutes until risen and firm to touch. Allow to cool for a few minutes and then transfer to a wire rack. Allow to cool fully before icing.
Topping: (Note to self: may want to use a chocolate buttercream with chilli-infused water added to it.)
Meanwhile, combine the chocolate and butter in a medium-sized saucepan over a medium heat. As the mixture begins to melt, reduce heat to low, stirring constantly, until melted.
Remove from heat, add cream, remaining chilli water and stir. Rest for 10 minutes: the mixture will be firm and velvety in consistency. Put in a piping bag with a small plain nozzle and pipe onto cakes. Top with small fresh chillies.