Chocolate chilli cupcakes

21 servings Preparation: 12 mins, Cooking: 20 mins By Hope Malau
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Ingredients (14)

400 g sugar
7 ml bicarbonate of soda
100 g cocoa powder
250 g flour — cake
10 ml dried chilli flakes
5 ml salt
wet ingredients:
250 ml buttermilk
5 ml vanilla — essence
2 eggs — extra-large
125 ml oil
250 ml water — hot
100 g chocolate — bar-one
60 ml cream
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It’s International Chocolate Cake Day! Celebrate with these spicy treats.

1. Mix dry ingredients in a large bowl.

2. Whisk the wet ingredients together in a large jug or a bowl.

3. Add the wet ingredients to the dry ingredients and beat for about 2 minutes until smooth and well combined.

4. Spoon the mixture into the paper cases to three-quarters full.

5. Bake for 15-20 minutes or until done and a skewer inserted in the middle comes out clean. Leave to cool on a wire rack.

6. Topping: Melt the ingredients in a glass bowl over a saucepan of boiling water or in the microwave for 1-2 minutes, stirring from time to time. Leave to cool slightly then spread over the chilli cupcakes.

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