Wednesday, April 27, 2011

Vegan Chilli Chocolate Cupcakes

I dreamed of these cupcakes for about a week before I finally got a chance to make them. I had made some super delicious chai cupcakes the night before and as chili chocolate is all the rage here in Australia at the moment, I thought these would make the perfect Easter night shift cupcake. I shared them around at work and they were a hit.
Perfect amount of chocolate with a small chili hit of an after taste.
Mmmm mmmmm!

Time: About half an hour.
Makes 12.

Ingredients:
  • 2 Cups of self raising flour.
  • Half a cup of raw sugar or sugar alternative.
  • One cup of vegan milk.
  • Half a cup of light vegetable oil, such as sunflower.
  • 1/4 cup of Cocoa.
  • 150 grams or 5 oz of vegan chocolate, melted.
  • One and a half teaspoons of chilli powder.
Method:

Mix all the ingredients together, starting with the dry ingredients and then add in the wet ingredients.
Stir, baby. Stir!
Are you using patty pans or a muffin tin? If using patty pans. line up 12 and fill with the mixture. If using a muffin tin, grease with oil and then add the mixture.
Put them in a pre-heated oven at 180C or 355F for 25 minutes or until you can poke a skewer in one and it comes out clean.



Cool on a cake rack. Ice, share and enjoy.

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