We made these quick and easy muffins in kids club this week. The amount of chilli depends on personal taste. I really liked 1/2 tsp but the kids preferred just 1/4. All the photos are of cakes made by the kids club team they did a fabulous job!
We used Food Thoughts cocoa powder, it’s organic and fairtrade it an be found in the baking aisle in Sainsbury’s and gives a lovely rich chocolate you flavour.
Fiery Chocolate Muffins
125g self-raising flour
2 tbsp Food Thoughts cocoa powder
¼- ½ tsp chilli powder (depending on how spicy you like them)
60g light soft brown sugar
2 tbsp sunflower oil
50g chocolate chips
½ tbsp milk
250g icing sugar
125g butter room temperature
½ tbsp. milk
½ tsp vanilla extract
Red yellow and orange food colouring
Preheat the oven to 160C
Combine all the dry muffin ingredients in a bowl and whisk to combine with a hand whisk. In a jug whisk together the wet ingredients. Adds these to the dry bowl with the chocolate chips and stir well to combine. Add some milk to get a dropping consistency. Share the mixture between 6 muffin cases filled ¾ full and bake for 25 mins until the top is cracked and firm and an inserted skewer comes out clean.
To make the butter icing mix the sugar, butter and vanilla extract together in a stand mixer on the slowest speed until combined then turn up a couple of notches and beat until light and fluffy (about 5 mins). Add milk to a smooth soft consistency. Split the mixture into three bowls and add food colour to create three vibrant coloured icing.
Place a star nozzle in a piping bag and turn it inside out over your hand, scrape some of each icing against different edges of the bag and turn back the right way.
Whack against the surface to remove the air bubble and use a dough scraper to push the icing down the bag. Pipe a swirl on each cupcake to form a ‘flame’.