These cupcakes are a step up from other ordinary cupcakes; our Zoë chili oil gives an extra punch and 'out of the ordinary' flavour that will keep you coming back for more. It adds just a slight bit of heat and alot of richness. Best of all there is no butter in this recipe and yet the cake is fantastically moist.

Choco Chili Zoë Cupcake Ingredients

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For the cupcakes

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup Zoë Chili Oil
1 tsp. vanilla extract
1 cup boiling water

 

 

For the butter cream frosting

1 cup of butter at room temperature 

6 to 8 cups confectionners sugar     

1/2 cup milk    

1 tsp pure vanilla extract

 

Method

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- Heat the oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper cupcake liners.

- Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl. Add eggs, milk, Zoë chili oil, and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter.

- Bake 22 to 25 minutes or until wooden pick inserted in center of cupcake comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

- In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

- Pipe frosting onto cupcakes and garnish with a pinch of chili powder to add colour and a bit of heat!