Chilli chocolate muffins

Original recipe provided by RSPCA Assured

Chilli and chocolate is a wild and wonderful combination that South Americans have been doing for years - why not give it a go? Oh, and be sure to make twice as much of the chocolate sauce to spoon over ice cream - divine. A perfect choice for a fundraising bake sale...

Recipe info

Preparation time: 15 minutes

Cooking time: 12-15 minutes

Serves: 4 to 6

Ingredients

For the muffins:

2 RSPCA Assured labelled large eggs
150g butter (softened)
150g sugar
125g self-raising flour
55g cocoa powder
4 tbsp milk

For the orange cream:

250g tub mascarpone cheese
75ml double cream
grated zest of 1 large orange
icing sugar to taste

For the sauce:

3 tbsp golden syrup
juice of 1 orange
125g dark good quality continental chocolate
1-2 tsp Tabasco sauce
double cream to serve

Method

Step 1:

Start by preheating the oven to 200°C/gas 6 and greasing 8 non-stick muffin tins.

Step 2:

In a food processor blitz the butter and sugar and then gradually beat in the RSPCA Assured eggs. Sift together the flour and cocoa and add to the processor with the milk and pulse briefly until just mixed in (be careful not to over-mix).

Step 3:

Spoon the cake mixture into the prepared muffin tins. Bake in the oven for approx 8-10 minutes until just cooked but still very moist in the centre.

Step 4:

Meanwhile, in a bowl mix together the mascarpone, cream, orange zest and sweeten to taste with icing sugar.

Step 5:

Place the golden syrup and orange juice in a small bowl over a pan of simmering water and gently heat. Break in the chocolate and stir until smooth. Add the Tabasco sauce and mix well.

Step 6:

To serve, place a warm muffin on a plate, spoon over the chocolate sauce and add a generous dollop of the cream.

Get your fundraising pack

If you're looking to hold a bake sale to help raise money for animals in need of rescue, or just because you love cake, our fundraising pack will help you ensure your event is a roaring success.

Request a pack