These were meant to be cupcakes but turned into muffins as I miscalculated the flour. Adding chillies to the batter mix worked really well: it gave the hint of a warming kick without being overly spicy and was a lovely contrast to the chocolate butter cream. I think this would work really well as a rich chocolate chilli cake with a fudge sauce/icing.
I added a finely chopped (or whizzed) chilli per egg into a normal batter recipe as I creamed the butter and the sugar.
This is an awesome way of making tasty, pretty cakes. You can model it just like royal icing except, most importantly, it tastes of chocolate.
It's a very easy recipe: 500g chocolate and 7tblsp of golden syrup.Heat the syrup and then take it off the hob. Stir in broken chocolate then leave to cool for an hour or so.
When you mould it, take care not to handle it for too long as it will melt. Don't worry about keeping it in the freezer. If it's not sticky enough, add more golden syrrup.
The above recipe makes enough to cover a lasagne dish size cake.
You rip what you sew!