Spicy Cocoa Fairy Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
12
- For the cupcakes
- 1 ¾ cups all-purpose flour
- ¼ cup cocoa powder
- 1 Tbsp Baking powder
- ½ tsp Chili powder
- ½ cup sugar
- 2 eggs
- ⅜ cup sunflower oil
- 1 cup milk
- ½ cup finely chopped Chocolate (70% cocoa solids)
- For the topping
- ½ cup cream (38% fat)
- 9 ozs chili flavored Chocolate (chopped)
- 1 tsp vanilla extract
- 2 Tbsps unsalted butter
- To decorate
- marzipan chili peppers
- red jelly candy (chopped)
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.
5.
Spoon into the paper cases and bake for 20 minutes until risen and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the topping: heat the cream in a pan and bring to a boil. Immediately remove from the heat and pour over the chocolate. Stir until the chocolate has melted, then stir in the vanilla.
7.
Add the butter gradually and stir until blended. Allow to cool until the mixture is thick.
8.
Spoon onto the cakes and spread lightly. Decorate with marzipan chillies and chopped jelly sweets. Leave to set.
