This is the recipe for the Divine Cinnamon Chocolate Chilli Cupcakes I made for the second Chameleon Net Bake Off.
I found it on NotQuiteNigella and so this is really a version of that with English weights/measurements/products.
The cupcakes (makes about 12 large muffin sized cupcakes):
- 165g butter
- 100g Divine 70% chocolate chopped coarsely
- 290g caster sugar
- 170ml water
- 8-12 tablespoons Whittard Aztec Chilli Hot Chocolate powder (depending on how hot you like your cupcakes)
- 2 teaspoons ground cinnamon
- 3 teaspoons of Cayenne Pepper powder
- 150g plain flour
- 2 tablespoons Self raising flour
- 1 egg
The ganache:
- 300g Divine 70% chocolate, finely chopped
- 120ml cup cream
- 4-6 tablespoons of Whittard Aztec Chilli Hot Chocolate powder (depending on how hot you like it)
- 1 teaspoon of ground cinnamon extra
- 1 teaspoon of Cayenne Pepper powder
Method:
1. Preheat oven to moderate 170C degrees/150C fan forced.
2. Combine butter, chocolate, sugar, the water, liquer and powder in small saucepan, stir over low heat until smooth
3. Transfer mixture to large bowl; cool 15 minutes. Whisk in sifted flours, then egg. Divide mixture among cases.
4. Bake for about 20mins
5. For the ganache: Combine chocolate and cream in a small heatproof bowl; stir with metal spoon over pan of simmering water until melted and smooth. Stir in chocolate, chilli and cinnamon powders. Cool in fridge until it reaches a piping consistency and pipe over cupcakes (with some red chilli slices, if you fancy).
