Chilli Chocolate and Salty spicy sauce Cupcakes topped with a chili-infused chocolate buttercream, sprinkled with crunchy crisps, and generously drizzled with chili sauce for a spicy twist on a classic!
Chilli Chocolate and Salty Spicy Sauce Cupcakes topped with a chili-infused chocolate buttercream, sprinkled with crunchy Kettle Chips, and generously drizzled with Sriracha chili sauce for a spicy twist on a classic!
Preheat the oven to 160°C fan, gas mark 5 and line a cupcake tin with paper cupcake cases.
Place the butter and sugar in a mixing bowl and beat until light and fluffy then gradually add the beaten eggs a little at a time until smooth.
Using a large metal spoon fold in the flour, cocoa powder and vanilla and cayenne pepper then and the chilli flakes and milk and fold them through till you have a smooth batter.
Divide the mixture between the cupcake cases using an ice cream scoop or tablespoon then bake for 20 -25 minutes until risen and just firm to the touch.
Remove the cupcakes from the tin after 5 minutes and leave to cool on a wire rack before decorating.
For the Chilli Chocolate Buttercream
Cream the butter in a large bowl until light and fluffy
Add the icing sugar a tablespoon at a time and beat it into the butter until well combined then add the cocoa powder and chilli flakes and mix them through until smooth and creamy.
Add a tbsp hot water to soften the buttercream so it’s really smooth and easy to pipe.
To Decorate
Fill a piping bag with your choice of piping nozzle and fill the it with the Chilli Chocolate buttercream. Pipe tall swirls of the buttercream onto each cupcake then top with crushed salted crisps and a generous drizzle of spicy sauce.
