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.
Time: About half an hour.
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.
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.