Chilli Chocolate Mini Cupcakes

Instructions

1. 1

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

   Tip: Make sure to grease the tin for easy removal.

2. 2

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

   Tip: Sift the dry ingredients to ensure even distribution.

3. 3

   In a large bowl, using an electric mixer, beat the butter until creamy.

   Tip: Make sure to scrape the sides of the bowl for thorough mixing.

4. 4

   Add eggs one at a time, beating well after each addition.

   Tip: Make sure each egg is fully incorporated before adding the next.

5. 5

   Beat in vanilla extract and chilli flakes.

   Tip: Be careful not to overmix.

6. 6

   Gradually add the dry ingredients to the wet ingredients, alternating with the plain flour.

   Tip: Make sure to scrape the sides of the bowl for thorough mixing.

7. 7

   Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Make sure to stir well to avoid lumps.

8. 8

   Add chilli-infused milk to the melted chocolate and stir until combined.

   Tip: Make sure the mixture is smooth and well combined.

9. 9

   Divide the batter evenly among the muffin cups.

   Tip: Make sure to fill each cup about 3/4 of the way full.

10. 10

    Bake for 15-20 minutes or until a toothpick inserted into the centre comes out clean.

    Tip: Make sure to rotate the tin halfway through baking to ensure even cooking.

11. 11

    Allow cupcakes to cool completely before frosting with chocolate ganache.

    Tip: Make sure the cupcakes are completely cool before frosting to avoid melting the chocolate.

12. 12

    To make the chocolate ganache, melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

    Tip: Make sure to stir well to avoid lumps.

13. 13

    Add 2 tablespoons of heavy cream to the melted chocolate and stir until combined.

    Tip: Make sure the mixture is smooth and well combined.

14. 14

    Frost cooled cupcakes with chocolate ganache.

    Tip: Make sure to frost cupcakes before serving to avoid a messy presentation.