Hello! I’m back (finally).
When some family came up to visit without warning, I had to bake for them (I was having withdrawals after leaving work).
The recipe came from here - http://food52.com/recipes/7535-mexican-hot-chocolate-cupcakes-with-whipped-cream-vegan
which I have had in my waiting to make list for quite a while, as I love chocolate, and I especially love chocolate with chilli in it. I first encountered it when a friend bought me a bar of it for my birthday a couple of years ago. At first I thought it sounded horrible, and left it for a long time, until one day I was craving chocolate and that was all I had in the cupboard. So I tried it. Then had to try really hard not to eat the whole bar. And since then I have been looking for ways to combine these ingredients. And this was it.
I followed the recipe exactly except for using golden caster sugar rather than cane sugar (I’m not exactly sure what that is).
I combined the milk and apple cider vinegar and left it to curdle (I am becoming less weirded out by this, I’ve done it quite a lot now), then added in the other wet ingredients and whisked them together until nice and frothy.
See how frothy? Lovely.
I then combined all the dry ingredients, and added the wet to the dry, mixing carefully and not too much (I think I have a tendancy to overmix cupcakes) and as suggested in the original post I used my quarter cup to pour the batter into the liners.
They look so moist and fudgy. The batter tasted spicy (as in full of spices) but not very hot. This did not change after baking, the main flavour was cinnamon, which I enjoy, but was not my aim.
They went down a storm with my family, and the flavour was good, but next time I will add more cayenne pepper, to really give it that kick.