Chilli Chocolate Fairy Cakes
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These little chilli chocolate fairy cakes are my go to when I want something sweet but with a surprising kick. The combination of rich cocoa and warming spices came about when I was experimenting in the kitchen one afternoon, and honestly, they've become a firm favourite with friends and family. What I love most is that they're ready in under an hour from start to finish, making them perfect for unexpected guests or a quick homemade treat. The dried chilli flakes aren't just there for heat either, they actually have anti inflammatory properties that make these cakes feel a touch more wholesome. Topped with a simple glaze, these little beauties prove that impressive baking doesn't need to be complicated.
Ella x
Ingredients
- 250 gall-purpose flour
- 100 gunsweetened cocoa powder
- 200 ggranulated sugar
- 10 gbaking powder
- 5 gsalt
- 100 gunsalted butter
- 2 nulllarge eggs
- 150 mlmilk
- 10 gdried chilli flakes
- 100 gunsweetened chocolate chips
- 20 gunsalted hazelnuts
- 1 mlvanilla extract
- 1 gcinnamon powder
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a 6-cup muffin tin with paper liners.
- 2
In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
- 3
In a large bowl, using an electric mixer, beat the butter until creamy. Add the eggs one at a time, beating well after each addition.
- 4
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Beat just until combined.
- 5
Stir in the chilli flakes, chocolate chips, hazelnuts, vanilla extract, and cinnamon powder.
- 6
Divide the batter evenly among the muffin cups.
- 7
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- 8
Allow the cakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- 9
Once cool, dust the cakes with powdered sugar and serve.
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