Bhut Jolokia Seeds, Sauces, Chillies, Plants and more

Blimey! Want to make something that will look sweet and innocent, but will blow your socks off?

The real secret of this recipe is that the chilli heat comes from the ‘chilli-water’ that you make before baking, so you can control the potency.

Ingredients:

Cupcakes:

- One small Bhut Jolokia chilli
- 3 eggs
- 1 cup of butter (softened)
- 1 cup caster sugar
- Half a cup of milk
- 1 and a Half cups self raising flour (sifted)
- 1 teaspoon vanilla extract
- 100g dark chocolate pieces
- 1 tablespoon cocoa powder

Icing:

- 100g dark chocolate, chopped
- 20g butter
- Third cup thickened (heavy) cream
- remaining chilli-infused water
- chillies for decoration

Directions

1. Preheat oven to 160c. Line a twelve cupcake pan with cupcake papers. Slice the Bhut Jolokia down the centre, and remove seeds, then place the chillies in a cup with quarter cup of hot water to soak for ten minutes. In a medium-sized bowl, lightly beat the eggs, add butter and sugar, then mix until light and fluffy.

2. Add milk, flour and vanilla, and stir to combine. Add the dark chocolate, cocoa powder and half of the chilli infused water and combine. Beat with an electric mixer for 2 minutes, until light and creamy.

3. Divide the mixture evenly between the cupcake papers. Bake for eighteen to twenty minutes until they have risen and firm to touch. Allow to cool for a few minutes and then transfer to a wire rack. Allow to cool fully before icing.

Icing:

1. Meanwhile, combine the chocolate and butter in a medium-sized saucepan over a medium heat. As the mixture begins to melt, reduce heat to low, stirring constantly, until melted.

2. Remove from heat, add cream, remaining chilli water and stir. Rest for ten minutes: the mixture will be firm and velvety in consistency. Put in a piping bag with a small plain nozzle and pipe onto cakes. Top with small fresh chillies.

Makes 12