Cinnamon, chili and chocolate mud cake
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165g butter
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100g dark eating chocolate chopped coarsely
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1 1/3 cups (290g) caster sugar
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2/3 cup (170ml) water
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1/4 cup (60ml) coffee liquer (optional)
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8-12 tablespoons Dagoba chili and cinnamon powder (depending on how hot you like your cupcakes)
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2 teaspoons ground cinnamon
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1 cup (150g) plain flour
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2 tablespoons Self raising flour
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1 egg
Chili, cinnamon and chocolate ganache
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300g dark chocolate, finely chopped
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1/2 cup cream
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4-6 tablespoons of Dagoba chili and cinnamon powder depending on how hot you like it
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1 teaspoon of ground cinnamon extra
Step 1 - Preheat oven to moderate 170C degrees/150C fan forced. Line 6 hole texas or 12 hole standard muffin pan with paper cases
Step 2 - Combine butter, chocolate, sugar, the water, liquer and powder in small saucepan, stir over low heat until smooth
Step 3 - Transfer mixture to large bowl; cool 15 minutes. Whisk in sifted flours, then egg (at this stage it will look like liquidey dark chocolate ganache). Divide mixture among cases.
Step 4 - Bake large cakes for about 1 hour, small cakes about 40 minutes. Cool in tin for 10 minutes, then turn cakes onto wire rack to cool.
For Chocolate, chili and cinnamon ganache
Combine chocolate and cream in a small heatproof bowl; stir with metal spoon over pan of simmering water until melted and smooth. Stir in chocolate powder and cinnamon. Cool in fridge until it reaches a piping consistency and pipe over cupcakes.