Spicy Chocolate Mini Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 1 ¾ cups gluten-free all purpose flour
- ¼ cup cocoa powder
- 1 Tbsp gluten-free Baking powder
- ½ tsp Chili powder
- ½ cup sugar
- 2 eggs
- ⅜ cup sunflower oil
- 1 cup milk (more if needed)
- ½ cup finely chopeed, chili flavored Chocolate
- For the topping
- ½ cup unsalted butter
- 2 cups powdered sugar
- ½ cup cocoa powder
- 1 Tbsp cream (48% fat)
- To decorate
- 12 small, red chili peppers
Preparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
2.
Sift the flour, cocoa, baking powder and chilli powder into a mixing bowl. Stir in the sugar.
3.
Whisk together the eggs and oil in a separate bowl until frothy, then slowly whisk in the milk.
4.
Stir into the dry ingredients until just blended. The mixture will be slightly lumpy. Gently stir in the chocolate. Add more milk if the mixture is too stiff, to give a soft dropping consistency.
5.
Spoon into the paper cases and bake for 20 minutes until risen and springy to the touch. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
6.
For the topping: beat the butter until soft. Sift in the icing sugar and beat until smooth.
7.
Sift in the cocoa and beat well. Stir in enough cream until creamy and spreadable. Add more cream if necessary to loosen the mixture.
8.
Spread thickly on top of the cakes and decorate with the chillies.
