Vegan Chilli Chocolate Cupcakes

I dreamed of these cupcakes for about a week before I finally got a chance to make them. I had made some super delicious chai cupcakes the night before and as chili chocolate is all the rage here in Australia at the moment, I thought these would make the perfect Easter night shift cupcake. I shared them around at work and they were a hit.

Perfect amount of chocolate with a small chili hit of an after taste.

Mmmm mmmmm!

Time: About half an hour.

Makes 12.

Ingredients:

• 2 Cups of self raising flour.
• Half a cup of raw sugar or sugar alternative.
• One cup of vegan milk.
• Half a cup of light vegetable oil, such as sunflower.
• 1/4 cup of Cocoa.
• 150 grams or 5 oz of vegan chocolate, melted.
• One and a half teaspoons of chilli powder.

Method:

Mix all the ingredients together, starting with the dry ingredients and then add in the wet ingredients.

Stir, baby. Stir!

Are you using patty pans or a muffin tin? If using patty pans. line up 12 and fill with the mixture. If using a muffin tin, grease with oil and then add the mixture.

Put them in a pre-heated oven at 180C or 355F for 25 minutes or until you can poke a skewer in one and it comes out clean.

Cool on a cake rack. Ice, share and enjoy.