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.