Chili Chocolate Cupcakes
Recipe for spicy Chili Chocolate Cupcakes
This recipe comes from
Mareike Stumpf and we have provided the images and text. Take a look at her Blog Zuckerschnee
For the dough:
-200g Butter or Margarine
-1 pack of vanilla sugar or 2 tsp vanilla sugar
-1 pinch of grated lemon zest
-2 tbsp. rum
-1 pinch of salt
-280 g flour
-1/2 pack of baking powder
-100 ml Milk
-70 g Cocoa powder
For the filling:
-1 jar strawberry jam with Habanero Chillies
For the topping
-400 ml whipped cream
-200 g Whole Milk Chili Chocolate Ground Zero
Dough: First mix the butter, sugar, vanilla sugar, lemon zest and rum in a large bowl and use a food processor to whisk it into a creamy dough.
Then separate the eggs. Stir the yolks into the dough, and set the egg whites aside in another large bowl. Then stir in the milk and gradually mix in the flour and baking powder.
Next, add some salt to the egg whites and beat them until stiff. Then lift the egg whites into the batter. Add the cocoa powder, and mix well.
Finally, separate the mixture into the muffin cups.
Baking time: 180 ° C top / bottom heat for about 20 minutes.
Filling: For the filling, simply make a hole in the middle of each muffin and fill it to the brim with the Chili Marmelade.
Topping: Melt the chocolate in the water bath. When the chocolate has melted, remove the bowl from the water bath and add the cream. Mix it all together and let it cool. When it has cooled, beat it until stiff and then distribute it onto the muffins using a piping bag.
Tip: If you like, you can also put something spicy in the dough