I also made these spicy little babies with the Chocolate Cupcakes with Espresso Buttercream Cupcakes for my work’s Treat of the Week Club. Now, caution while making these – I gave one to my boss and his response via one simple email? “Wow…Those cupcakes have bite….” That’s it. Plain & Simple. If you can’t handle the heat – get out of the kitchen!
For your cupcake base, mix the following:
- Box of Devil’s Chocolate Cake Mix
- 3 eggs
- 1 cup water
- 1/2 cup melted butter
- 1-2 tsp chilli powder (you can add more depending how spicy you want it)
- 1 tsp paprika
- 1 tsp ground David’s Tea ‘Chocolate Chilli Chai’ Tea
Pour into cupcake liners/tins and bake in a 350ºF oven for 20-25 minutes.
For the buttercream, combine the following into your desired flavouring & consistency:
- Icing sugar
- Cocoa Powder
- Butter
- Heavily steeped David’s Tea ‘Chocolate Chilli Chai’ tea in milk
- Chilli Powder
- Flakes of dark chocolate
Ice the cupcakes and sprinkle with your choice of chilli pepper flakes or some Chocolate Chilli Chai tea leaves. Serve to those who truly can handle the heat!
Carlene
