Spicy Chocolate Cupcakes
Enrique Gonzalez
The chili gives a different touch to these chocolate cupcakes that is perceived at the end. First, they feel very soft, with a chocolate flavor, then little by little the spiciness arrives; it’s a delicious balance.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 125 grams chocolate
  • 2/3 cups unsalted butter
  • 3 eggs
  • 3/4 cups sugar
  • 1/3 cups flour
  • 2 dried árbol chiles, seedless, finely chopped
  • dried árbol chiles, extra, for presentation
Preparation
40 mins
0 mins
Low
  • Preheat the oven to 180°C. Grease and flour cupcake molds.
  • Melt the chocolate with the butter in the microwave for 20 seconds at a time, taking care not to burn it.
  • Beat the eggs with the sugar until fluffy, add the flour and beat. Gradually add the chocolate with the butter and the chilies and mix.
  • Pour into the molds without filling them completely and bake for 20 minutes. The center remains liquid.
  • Let cool slightly and serve garnished with a dried chili.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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