Chili Chocolate Cupcakes with Cherry Filling

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the filling:

For the pour: (Frosting)

200 ml cream
150 g chocolate, semi-sweet, 70% cocoa
1 teaspoon chilli flakes, ground and sifted, or vanilla extract

Chili Chocolate Cupcakes with Cherry Filling

Instructions

Line the muffin tin with paper liners and preheat the oven if necessary.
Dough:
Sift the flour, cocoa, chilli, baking powder, baking soda and salt into a bowl and mix everything well. Mix the butter, sugar and vanilla into a light mass. Stir in eggs one at a time. Mix in the flour mixture and milk alternately and mix everything into an even dough.
Spread the batter on the muffin molds and bake at 175 ° C (or 160 ° C fan oven) for 25 minutes. Then let cool down first in the baking tray, then on a wire rack.
Filling:
Put the 12 most beautiful cherries aside for decoration. Stone and quarter the rest. Put the water and vanilla in a saucepan and simmer for about 10 minutes. Mash the cherries a little with a potato masher (do not puree). Mix the sugar and starch together and stir into the cherries. Simmer for about 20 minutes until the mixture has thickened.
Cut out cones from the cupcakes. Fill the resulting cavity with the cherry mixture. Cut off the tips of the cones and place the resulting lids on the cherry filling.
Frosting:
Chop the chocolate and place in a mixing bowl. Heat the cream in a saucepan until bubbles form. Pour the cream into the mixing bowl and wait for the chocolate to soften. If you like it hot, you can add chilli, and if you want it milder, add vanilla. Then stir everything evenly and let cool down well. When the ganache has cooled, beat with the hand mixer. Pour into a piping bag and sprinkle on top of the cupcakes. Place the cherries on the frosting.

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