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Chocolate chilli cupcakes baked in a mini form are a delicious treat. The slight heat of the spices combines well with the chocolate.
A mini cupcake is a great way to enjoy a sweet treat without ending up face down in an empty plate and being full of regret. Since theses mini chocolate chilli cupcakes are baked with coconut flour they are filling. Best of all they are only 1g net carb each cupcake.
If you don’t have a mini muffin tin, you can bake these chocolate chilli cupcakes in a normal sized tin but you will need to adjust the nutritional information accordingly. Even so, these mini chilli cupcakes are still a healthy treat, whatever size you bake them.
We enjoy the chocolate chilli muffins that I bake with almond flour so it was only a matter of time before I tried the flavour combination of chocolate and chilli with coconut flour. The result was a light, moist cupcake with a slight kick. I served this batch with a lime cream cheese frosting but you could have yours plain, or perhaps with a chocolate topping too.
Chocolate Chilli Cupcakes
Chocolate and chilli may seem an unusual combination but it works. The chilli gives the chocolate a slight spicy hint to it. In a chocolate bar, it goes very well with a dark chocolate that is high in cocoa solids. If you enjoy your heat, you may want to add a dash more cayenne pepper. I love the slight heat of the pepper that kicks in whilst you are munching on the cupcakes.
The Chief Taster gave these the thumbs up and I enjoyed watching him guess the flavour as it’s fun to give these mini chocolate chilli cupcakes to someone and ask them what the flavour is. He got it on the 3rd guess with his first being nutmeg.
With these mini chocolate chilli cupcakes being so low in carbs you could also add a couple of chocolate chips to them too for an additional flavour and texture. Warm melted chocolate with the kick of the spice is just the perfect pick me up!
Mini Chocolate Chilli Cupcakes
Ingredients
- 1/4 cup coconut flour
- 1/4 cup Butter, softened unsalted
- 3 medium eggs
- 1/4 cup Erythritol
- 1/4 cup cocoa powder unsweetened
- 3 tablespoons coconut milk
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
- 1/4 cup water
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Instructions
- Preheat the oven to 200C/400F degrees.
- In a bowl blend the erythritol and butter together.
- Add the eggs, one at a time and beat until combined.
- Add the coconut flour, cocoa powder, baking powder, spices and salt. Mix thoroughly.
- Add the coconut milk and water until the mixture is smooth.
- Spoon into a greased mini muffin/cupcake tin and bake for 15 minutes until firm.
Notes
Nutrition
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Fantastic! My son's teacher loved them too; she complimented the complex flavor profile (I ended up making a lime cream cheese frosting) and moist texture. Definite keeper recipe, thanks!
Glad you enjoyed them! And nothing better than keeping the teacher happy!
I finally got around to making these - they are cooling on the counter and smell amazing. What frosting recipe do you show in the photos? Thanks!
I used a simple cream cheese frosting. Cream cheese softened, added ground erythritol and used cream to mix it into a paste for piping.
This flavor combo sounds divine! Do I need to use canned coconut milk or carton? (If canned, can I substitute something else?) Thank you!
Either will do! Almond milk would work (or even water)
Sweet, thanks for your help!