Red Hot Chili Cupcakes
What you need:
1 fresh chili
1 cup soft butter
1 cup sugar
1/2 cup milk
1 1/2 cup flour
1 1/2 teaspoon baking powder
1 teaspoon vanilla extract
2 teaspoons pink pepper corn
80 g dark chocolate chunks
40 g white chocolate chunks
2 tablespoons cocoa powder
First: cut the chili in pieces, remove the seeds
place the chili in 1/4 cup HOT water
Let sit for about 10 minutes
Beat eggs, add butter and sugar
Add milk, flour and baking powder, and vanilla.
Add the cocapowder, chocolate chunks, chiliwater and crushed pepper corns
The batter is light and fluffy, with a light brown color too it.
Taste it...it's kindof spicy!
Pink Pepper Corns
Divide the batter into Cupcake liners
and bake for about 20 minutes on 320F (160c)
Dark Toblerone Ganache
melt 100 g dark chocolate (I used Toblerone)
with 20 g butter
once melted and cooled, add 1/4 cup heavy cream and stir well.
I decorated my Chili&Pink Peppercorn Cupcakes
with small chili and heartshaped fondant on top of the ganache
These Cupcakes works well with a small cup of espresso...