Chocolate and chilli cupcakes

(17 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Dark chocolate and chilli cupcakes
Dark chocolate and chilli cupcakes
  • Makes: 12

  • Prep time:

    (plus cooling time)
  • Cooking time:

  • Total time:

    (plus cooling time)
  • Skill level: Easy peasy

  • Costs: Mid-price

Chocolate and chilli cupcakes might sound odd but the fiery chillies used in this recipe work great with the rich dark chocolate to make some wickedly spicy cupcakes! Do you know somebody who doesn't have much of a sweet tooth but does love a cupcake every now and then? These are a perfect treat for those people in your family! We recommend using the best quality dark chocolate to offset the kick of the chillis. And don't forget to spend a little extra time making the marsipan chilli to go on top - your guests will appreciate the effort!


Chilli cupcakes
  • 175 g (6 oz) unsalted butter, softened
  • 140 g (5 oz) dark muscovado sugar
  • 2 large eggs, beaten
  • 2 tbsp golden syrup
  • 225g (8 oz) self-raising flour
  • 115g (4 oz) dark chocolate, melted
  • 1–2 red chillies, deseeded and very finely chopped

Chocolate frosting

  • 175g (6 oz) best quality dark chocolate with cocoa solids of 70% or above
  • 2 tbsp dark muscovado sugar
  • 150ml (1/4 pt) soured cream
  • Red and green coloured marzipan or sugarpaste icing moulded into chillies, luscious lips and devil’s horns

For decoration you could even use real chillies but remember, the smaller the chilli the hotter it will be.


  1. To make the cupcakes, preheat the oven to 180ºC/350ºF/Gas Mark 4. Line a 12-cup muffin tray with paper cases.
  2. Beat the butter and sugar together until creamy. Gradually beat in the eggs and then stir in the golden syrup, flour, melted chocolate and chillies. Spoon the mixture into the cases and bake for 20 minutes or until just firm to the touch. Cool in the tin for 10 minutes before removing to a wire rack to cool completely.
  3. To make the frosting, chop or break the chocolate into small pieces and melt in a bowl placed over a pan of steaming water, stirring until smooth. Remove the bowl to the work surface and beat in the sugar until dissolved, followed by the soured cream.
  4. Spread the frosting over the cupcakes and decorate with chillies, lips and devil’s horns moulded from coloured marzipan or sugarpaste icing.

Your rating

Average rating

  • 4
(17 ratings)

Your comments

Rachel Benton

I tried these out for a small party at my local pub. The land lady LOVES chillies so I thought this would be the best way to go. Overall the cupcakes weren't that spicy but you got the flavour. I used Lindt chillies chocolate to melt on top of the cupcakes and there were so yummy!! I will try these again :-)

comments powered by Disqus

FREE Newsletter