Chocolate chilli cupcakes with whipped chocolate ganache

Just in time for Valentine’s day!  I have been thinking about these cupcakes for the past week, and wanted to create a velvety, chocolaty, decadent cupcake with just a touch of chilli (a more grown up cupcake with a bit of a kick!) for the love in my life.

I made use of my chocolate coffee cupcake recipe (the one that started out as red velvet cupcakes!) I mentioned in a previous post, and added dried, ground chilli as well as finely grated dark chocolate. I topped it off with whipped chocolate ganache and decorated the cupcakes with red royal icing hearts and roses.  I think these cupcakes encompasses everything Valentine’s day is about-chocolate, hearts, a hint of spice and lots of love!

This recipe give 12 cupcakes:

60 grams room-temp butter

150 grams castor sugar

1 egg

1 teaspoon vanilla essence

40 grams good quality cocoa powder

100 ml black filter coffee

2 tablespoons ground chilli (add to taste)

160 grams cake flour, sifted

1/4 cup greek yoghurt

1/2 teaspoon bicarbonate of soda

1 1/2 teaspoon white wine vinegar

pinch of salt

Preheat the oven to 180 degrees Celsius. Whisk the butter and sugar together until mixed. Add the egg, and whisk until light and creamy before adding the vanilla essence. In a separate container, mix the cocoa and coffee into a thick paste and add the chilli powder. Add the cocoa mixture to the the creamed egg, butter and sugar and whisk together. Sift the flour and salt into the batter and mix gently together with a spoon. Add the yoghurt and stir.  Mix the bicarbonate of soda and vinegar together and add to the cake batter. Gently mix together. Scoop big spoonfuls of batter into prepared cupcake cases in a muffin/cupcake pan and bake at 180 degrees Celsius for 25 minutes.

Whipped chocolate ganache icing:

200 ml cream

200 grams good quality dark chocolate

Break the chocolate into small pieces in a mixing bowl. Heat the cream until it almost boils. Slowly add the warm cream to the chocolate whilst stirring. Stir until completely melted. Let it cool until completely cold (I placed mine in the fridge for 30 minutes) before whisking it on high for 10 minutes. It should be like a chocolate mouse-light and fluffy. Place it in a piping bag and decorate the cupcakes.

The end result-moist, dark, chocolate cupcakes with a light, fluffy ganache topping and a lingering bite. These cupcakes should melt any guy (or girl’s) heart!

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