Chilli Chocolate Cupcakes

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.

   Tip: Use parchment paper for easy cupcake removal.

2. 2

   In a medium bowl, whisk together flour, sugar, cocoa powder, and baking powder.

   Tip: Sifting the dry ingredients ensures an even texture.

3. 3

   In a large bowl, combine butter and eggs, and beat until light and fluffy.

   Tip: Scrape down the sides of the bowl to incorporate all the ingredients.

4. 4

   Add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients. Beat just until combined.

   Tip: Don't overmix, as this can result in tough cupcakes.

5. 5

   Stir in chilli flakes and hot chocolate mix.

   Tip: The heat from the chilli will mellow out during baking.

6. 6

   Divide the batter evenly among the muffin cups.

   Tip: Use an ice cream scoop or spoon to ensure each cupcake is the same size.

7. 7

   Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

   Tip: Check for doneness at 20 minutes to avoid overcooking.

8. 8

   Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

   Tip: This step helps the cupcakes set and prevents them from breaking.

9. 9

   Frost and decorate the cupcakes as desired.

   Tip: For an extra-special touch, sprinkle with cocoa powder or chopped nuts before serving.