Chilli Chocolate Cupcakes
Yields 10 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 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.