Chilli Chocolate Cupcakes


For the muffins:

125 g Lurpak® butter

50 g dark chocolate

125 g sugar

2 medium eggs

160 g plain flour

½ sachet of baking powder (8 grams)

1 level tbsp. unsweetened cocoa

½ heaped tsp. chilli powder

1 pinch of salt

For the frosting:

250 g Arla®fresh cream cheese (natural or light)

200 g mascarpone

100 g icing sugar

150 g dark chocolate (50-55%)

2-3 tbsps. milk

Small red peppers for decoration (optional)




Melt butter and chopped chocolate in a bain-marie or microwave. Leave aside.

Meanwhile, in a mixer, beat the sugar and eggs until light and fluffy. Add the melted chocolate and butter to mixture, stirring gently from top of the bowl to the bottom.

In a bowl, sift flour, cocoa and baking powder, and then add the chilli powder.

Put the dry ingredients into the wet mixture and stir gently with a spatula until combined.

Using a pastry bag or a spoon, divide batter into a muffin tin, filling about three-quarters full. Bake in a static oven at 175°-180°c for about 12-15 minutes. Remove from oven and let cool.

Once the cupcakes have cooled, use an apple corer to make a hole in the centre of each cupcake to fill with frosting, thereby creating a soft and creamy centre.

Using a stand- or hand mixer, beat the Arla® cream cheese, mascarpone and icing sugar. With the mixer still on, add the melted chocolate (which should still be warm) and continue to beat until combined. Finally, add 2-3 tablespoons of milk for a creamy consistency.

Put the chocolate frosting into a pastry bag with a closed star-tipped nozzle, fill the centre of each cupcake and finish off with the classic cupcake swirl. Decorate with a small red pepper.

You can store the cupcakes for 2 days in the refrigerator. It is recommended to take them out of the fridge 10 minutes before serving, so that the frosting slightly softens.