Ingredients

225 self raising flour
300g sugar
85g cocoa powder
200ml milk
200ml warm water
125ml oil
Frosting
300g chilli chocolate
300ml double cream
2 tbsp chilli flakes
1 tsp cinnamon

Method

• Pre-heat the oven to 175˚C and line cupcake tins with liners
• Beat together the flour, sugar, and cocoa powder in a stand mixer
• Add the milk and oil and mix on a slow speed
• Add the warm water in 2 batches whilst the mixer is on low. Remember to scrape down the sides of the bowl
• Scoop the batter evenly into the cupcake liners
• Bake for 20 minutes and a skewers comes out clean
• Heat some water over a high heat in a medium size saucepan
• Place a large mixing bowl on top and add the chocolate and melt
• In a small saucepan, add the chilli flakes and cinnamon powder to the cream and heat – careful not to let it boil
• When the chocolate is melted, pour the cream through a sieve and mix together until you have a glossy ganache
• When the cupcakes are cold, use a piping bag and pipe on the icing in a swirl.