My blog’s eponymous recipe.
Makes12 cupcakes.
100g SR Flour
50g Cocoa Powder
0.5 tsp Baking Powder
1 tsp Chilli Powder
1 tsp Cinnamon
0.5 tsp Cardamom
0.5 tsp Nutmeg
pinch salt
100g butter
100g sugar
2 eggs
2 tablespoons strong black coffee
0.5 tsp vanilla essence
2 tablespoons milk if required
Paper cupcake wrappers
To Decorate
100g Dark Chocolate
Sift the flour, cocoa, spices and salt.
In another bowl beat the eggs and combine with coffee and vanilla
In a food processor cream the butter and sugar.
Then blend in the egg and coffee mixture.
Fold through the dry ingredients.
Add milk if required to make a soft texture.
Put 12 cupcake wrappers on a tray and drop a large spoon of mixture into each one.
Bake for 12-15mins at 180°c.
When cool decorate with melted chocolate, hundreds and thousands, green and red icing or whatever you think makes your fairies look as devilish as possible.
April 14, 2009 at 5:35 am
Chocolate and chili, eh? I’ll put that on the cupcake To-Do list.
April 14, 2009 at 6:49 am
Go on be a devil Curious Domestic!
Best wishes
April 14, 2009 at 3:03 pm
Hi you! I actually think this could work it would give it almost a southwestern
seasoning sort of a flavor like that Chicken Adobo that you find in Mexican restaurants
that is so yummy. Give it a go and let me know how you like it.
Word of caution – before telling anyone what’s in them let them taste it first so they
don’t put up all sorts of weird warning flags and think “eeeeew chocolate and chilli -
eeeew”
Cheers & Bon appetit
Chefette
April 14, 2009 at 8:12 pm
Hello Chefette
Oh yes this flavour works. I’ve just given a box to my mum. She is delighted.
I have been meaning to try more Mexican chocolate chilli sauces. Thanks for the encouragement!
Katrina
November 13, 2009 at 8:28 pm
Hi Iove your recipe and can’t wait to try it out soon. Being Mexican this combination is no stranger to me, and I can also say that dark chocolate bars spiced with chili are fantastic. Thanks for sharing:)