Chilli Chocolate and Salty Sriracha 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!
Chilli Chocolate and Salty Sriracha 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 kettle chips and a generous drizzle of Sriracha.
