Cupcakes with chilli chocolate sauce.

Serve with vanilla ice-cream for the ultimate indulgence

INGREDIENTS

110g self raising flour
1/2tsp baking powder
1tsp Bart ground cinnamon
55g cocoa powder
140g butter (softened)
140g caster sugar
2 eggs
3tbsp milk

For the chilli chocolate sauce:

100g plain chocolate
2tbsp butter
2tbsp soft brown sugar
1tbsp golden syrup
2tbsp milk
1tsp Bart chilli paste
CuisineAmerican, British
SeasonSpring, Summer, Autumn, Winter
IngredientsChocolate
LifestyleIndulgent, Treat
OccasionsFood with Friends, Easter, Christmas, Halloween, Bonfire Night
CoursesDessert, Cakes & Sweet Treats
ServesServes 8
Cook Time15 Minutes
Prep Time15 Minutes
Cup Cakes with Chilli Chocolate Sauce

METHOD

  1. Preheat the oven to 190C/Gas 5. Grease 8 holes in a non-stick muffin tin. Sift the flour, baking powder, cinnamon and cocoa powder into a bowl. Add the butter, caster sugar, eggs and milk and beat with an electric whisk until smooth. Divide between the 8 wells in the muffin tin. Bake for 8-10 minutes until the cakes are well risen and firm to the touch.
  2. Make the chocolate sauce. Place the chocolate, butter, sugar, syrup, milk and chilli in a bowl set over a pan of simmering water, making sure that the base of the bowl does not touch the water. Stir until smooth.
  3. Place the warm cup cakes on serving plates and spoon over the chocolate sauce. Serve with vanilla ice cream.

Cupcakes with chilli chocolate sauce.

Serve with vanilla ice-cream for the ultimate indulgence

110g self raising flour
1/2tsp baking powder
1tsp Bart ground cinnamon
55g cocoa powder
140g butter (softened)
140g caster sugar
2 eggs
3tbsp milk

For the chilli chocolate sauce:

100g plain chocolate
2tbsp butter
2tbsp soft brown sugar
1tbsp golden syrup
2tbsp milk
1tsp Bart chilli paste
  1. Preheat the oven to 190C/Gas 5. Grease 8 holes in a non-stick muffin tin. Sift the flour, baking powder, cinnamon and cocoa powder into a bowl. Add the butter, caster sugar, eggs and milk and beat with an electric whisk until smooth. Divide between the 8 wells in the muffin tin. Bake for 8-10 minutes until the cakes are well risen and firm to the touch.
  2. Make the chocolate sauce. Place the chocolate, butter, sugar, syrup, milk and chilli in a bowl set over a pan of simmering water, making sure that the base of the bowl does not touch the water. Stir until smooth.
  3. Place the warm cup cakes on serving plates and spoon over the chocolate sauce. Serve with vanilla ice cream.

Products Used

BART3088 JAR SMALL SPICE CINNAMON
BART3088 PASTE CHILLI

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