Bring some extra punch to your next tea party with these mouth watering chilli chocolate ganache cupcakes. 

Ingredients

225 self raising flour
300g sugar
85g cocoa powder
200ml milk
200ml warm water
125ml oil
Frosting
300g chilli chocolate
300ml double cream
2 tbsp chilli flakes
1 tsp cinnamon

Method

  • Pre-heat the oven to 175˚C and line cupcake tins with liners
  • Beat together the flour, sugar, and cocoa powder in a stand mixer
  • Add the milk and oil and mix on a slow speed
  • Add the warm water in 2 batches whilst the mixer is on low. Remember to scrape down the sides of the bowl
  • Scoop the batter evenly into the cupcake liners
  • Bake for 20 minutes and a skewers comes out clean
  • Heat some water over a high heat in a medium size saucepan
  • Place a large mixing bowl on top and add the chocolate and melt
  • In a small saucepan, add the chilli flakes and cinnamon powder to the cream and heat – careful not to let it boil
  • When the chocolate is melted, pour the cream through a sieve and mix together until you have a glossy ganache
  • When the cupcakes are cold, use a piping bag and pipe on the icing in a swirl.

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