![Chilli Chocolate Cupcakes next to dynamite chilli jar](https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/3ffd616f-b323-4a9b-9418-a3a47c67180f/Dynamite%20Cupcakes%20FULL%20RES-12.jpg?w=3840&q=85&auto=format&lossless=1)
![birds-eye view of chocolate cupcakes next to dynamite chilli jar](https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/c36381c5-b38b-4ca2-9947-d958b47df869/Dynamite%20Cupcakes%20FULL%20RES-13.jpg?w=3840&q=85&auto=format&lossless=1)
![Chilli Chocolate Cupcakes with a chilli on top](https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/63ccc080-0bbe-4c34-9978-e8fe1aeb9528/Dynamite%20Cupcakes%20FULL%20RES-7.jpg?w=3840&q=85&auto=format&lossless=1)
![Chilli Chocolate Cupcakes with a chilli on top](https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/d0066596-7462-4b94-92fa-abd1700c5e76/Dynamite%20Cupcakes%20FULL%20RES-4.jpg?w=3840&q=85&auto=format&lossless=1)
![birds-eye view of chocolate cupcakes next to dynamite chilli jar](https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/13c74aca-ccaa-4ca7-8e04-dddf26aa0f39/Dynamite%20Cupcakes%20FULL%20RES-14.jpg?w=3840&q=85&auto=format&lossless=1)
About the bake
Calling all Marmite lovers, we've got an explosive treat for you. These cupcakes are filled with an oozing dynamite chilli centre perfectly complemented by a rich & creamy chocolate buttercream, topped with an actual chilli for added heat. So whether you love it or hate it, you're going to want to bake it.
Method
Step 1:
Preheat the oven to 180 degrees C (160 degrees fan) and line a muffin tray with large cupcake or muffin cases.
Step 2:
Place the butter and golden caster sugar into a large bowl and cream together at a high speed until light and fluffy.
Step 3:
Add the eggs, vanilla extract and a tablespoon of the flour into the bowl and whisk again.
Step 4:
Add the remaining flour, cocoa powder, and milk to the bowl and gently whisk until fully combined.
Step 5:
Evenly distribute the cupcake mix into each cupcake or muffin case, until two-thirds full, and bake in the preheated oven for around 20 minutes or until an inserted skewer comes out clean.
Step 6:
Once baked remove from the oven and allow to cool fully on a wire rack.
Step 7:
Begin making the frosting by whisking together the butter, cocoa powder, and icing sugar for 5 minutes at high speed until the colour lightens and the texture becomes silky.
Step 8:
Once the cupcakes have cooled, gently cut out a small hole in the middle of each (an apple corer can help with this).
Step 9:
Slice the bottom half off of the removed piece of cupcake and discard (you’ll need to use the top half to plug in the Marmite)
Step 10:
Fill each cupcake with a teaspoon of Dynamite Marmite and replace the plug.
Step 11:
Frost each cupcake with the buttercream (either by piping or using an offset spatula) and liberally drizzle over more Dynamite Marmite.
Step 12:
Add a small chilli to each of the cupcakes to finish.
Ingredients
For the cupcakes
- 200g Billington's Unrefined Golden Caster Sugar
- 200g Butter (softened)
- 1 tsp Nielsen-Massey Vanilla Extract
- 3 Eggs
- 70g Allinson's Self Raising Flour
- 30g Cocoa powder
- 4 tbsp Milk
- 1 Jar of Dynamite Chilli Marmite
- 200g Billington's Unrefined Golden Caster Sugar
For the buttercream
- 150g Butter (softened)
- 150g Silver Spoon Icing Sugar
- 30g Cocoa powder
Utensils
- Cupcake case
- Piping bag
- 12 hole cupcake tray
Recipe Reviews
I'd never thought I'd love this THIS much. Got me through some tough times as I ate 2 trays of these cupcakes. Highly recommend.
Made this for my bestie who is the biggest marmite fan and he loved them. Cheers Baking Mad, I got major friend brownie points (especially as I hate marmite).
Ingredients
For the cupcakes
- 200g Billington's Unrefined Golden Caster Sugar
- 200g Butter (softened)
- 1 tsp Nielsen-Massey Vanilla Extract
- 3 Eggs
- 70g Allinson's Self Raising Flour
- 30g Cocoa powder
- 4 tbsp Milk
- 1 Jar of Dynamite Chilli Marmite
- 200g Billington's Unrefined Golden Caster Sugar
For the buttercream
- 150g Butter (softened)
- 150g Silver Spoon Icing Sugar
- 30g Cocoa powder
Utensils
- Cupcake case
- Piping bag
- 12 hole cupcake tray