Chocolate and Espelette Pepper Cupcakes
Chocolate and Espelette Pepper Cupcakes
The combination of chili pepper and chocolate in baking is a fascinating concept that has its roots in culinary history and culture. This combination may seem surprising, but it is actually based on a long tradition, especially in Mexican and Central American cuisines. In fact, the use of chili pepper with cocoa dates back to the time of pre-Columbian civilizations such as the Aztecs and the Mayans. They prepared a spicy drink made from cocoa, chili peppers, and other spices, called "xocoatl".
This combination offers a unique taste experience, playing on the contrast of flavours. Chocolate, especially dark chocolate, has a depth of flavour with bitter and earthy notes. Chili pepper, for its part, adds a touch of heat and spice that can enhance these aromas. This combination creates a balance between sweetness, bitterness and spiciness.
Ingredients 6 cupcakes:
35 g of butter at room temperature
120 g of extra fine sugar
1 egg
17 g cocoa powder
1 tsp bourbon vanilla
85 g flour
1.25 tsp baking powder
1 pinch of salt
100 ml of milk
1 tsp of Espelette pepper
The frosting:
50 g of dark chocolate
1 knob of salted butter
1 spoon of crème fraîche
Preparation:
Preheat the oven to 180° C.
In a bowl, whisk together the butter and sugar, then add the egg while whisking.
Add the cocoa and vanilla, flour, baking powder, salt and half the milk.
Then add the other half of the milk and the chili pepper.
Fill the boxes 3/4 full.
Cook for 20-25 minutes in the oven.
Preparation of the icing:
Melt the chocolate in a bain-marie. Remove from the heat, add the salted butter then the crème fraîche. Place a little frosting on each cupcake and spread it over the entire surface.
I decorated with roses, for Valentine’s Day! You are free to add other decorations like glitter or sugar pearls!
