Chilli Chocolate Mini Cupcakes
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These adorable mini cupcakes are my new obsession, and I think you're going to love them just as much as I do. The combination of rich dark chocolate with a subtle kick of chilli heat is absolutely magical, and here's the best part: they're ready in under an hour from start to finish. Because they're baked in mini tins, they cook through quickly and look impressive with minimal effort. The cocoa powder in these beauties is packed with antioxidants, so you can almost convince yourself they're good for you! Trust me, once you try that first bite of warm chocolate with that gentle chilli tingle, you'll be making these again and again.
Ella x
Ingredients
- 250 gall-purpose flour
- 120 gunsweetened cocoa powder
- 200 ggranulated sugar
- 10 gbaking powder
- 5 gsalt
- 150 gunsalted butter
- 4 nulllarge eggs
- 50 gplain flour
- 10 gchilli flakes
- 5 mlvanilla extract
- 250 gchocolate chips
- 100 mlchilli-infused milk
- 200 gchocolate ganache
Detail level
Instructions
- 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
In a medium bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
Tip: Sift the dry ingredients to ensure even distribution.
- 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
Add eggs one at a time, beating well after each addition.
Tip: Make sure each egg is fully incorporated before adding the next.
- 5
Beat in vanilla extract and chilli flakes.
Tip: Be careful not to overmix.
- 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
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
Add chilli-infused milk to the melted chocolate and stir until combined.
Tip: Make sure the mixture is smooth and well combined.
- 9
Divide the batter evenly among the muffin cups.
Tip: Make sure to fill each cup about 3/4 of the way full.
- 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
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
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
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
Frost cooled cupcakes with chocolate ganache.
Tip: Make sure to frost cupcakes before serving to avoid a messy presentation.
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