Vegan MoFo 6: Double chocolate cupcakes with avocado and red chilli jam frosting

Chocolate and stout beer is a terrific combo, but what about chocolate and chilli?

For this recipe I made a red chilli jam to contrasts the neutral flavour of the avocado and at the same time enhanches the melted chocolate filling. The leopard cupcake paper is optional! 🙂

double chocolate cupcakes with avocado and red chilli jam frosting

Ingredients (makes 10 cupcakes)

For the batter
1 1/4 cup all purpose flour
3/4 granulated sugar
1/2 cup cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup rice milk at room temperature
1/3 cup canola oil

For the red chilli jam
100 gr red chilli peppers
100 gr red peppers
1/2 cup sugar
3 tsp red wine
pinch of salt

For the avocado frosting
1 ripe avocado
1 lime juice
red chilli jam

For the filling
chocolate bar 70%

For the decoration
10 red chilli peppers

Start by making the chilli jam. Cut red chilli pepper and red peppers and take off the seeds. Put them into a pan, add sugar, pinch of salt, red wine and cook over a low heat covered with a saucepan lid for about 45 minutes. Remove the pan from the heat and purée with a strainer. Place the pan over a low heat again and stir carefully for 20-30 minutes until jelly-like. Allow to cool completely.

Preheat the oven to 180°.

For the batter whisk in a bowl rice milk and canola oil. In another bowl measure out flour, cocoa powder, caster sugar, baking powder, baking soda and salt.
Add dry ingredients to the wet and whisk until smooth. Scoop the batter into cupcake pans and transfer to the oven. Bake for 20-25 minutes. Remove the pan from the oven and allow to cool completely.

For the filling melt chocolate bar over a bain marie and let it cool.

For the frosting cut avocados in half, remove the seed and scoop it out from the peel. In a bowl mash avocado, pour lime juice and whisk until combined.

Cut a cone shape out of each cupcake and cut the point off the cone. Fill the hole with the filling and replace the top. Spread first the avocado frosting and then the red chilli jam on the top of each cupcake and garnish with a red chilli pepper.

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14 comments
  1. This is an amazing recipe! I never (ever!) would have thought of putting avocado and chilli jam on a chocolate cupcake. I can imagine how wonderful this must be though! Perfect combination of sweet, savoury, creamy and bitter. I would adore every bite. Thanks for the inspiration, I’ll definitely make these soon!

    • Thank you, Laura. The combination of flavours is perfectly balanced. Let me know whether you try them!
      I still looking for fresh olives in order to make your incredible recipe and maybe I find out an alternative place where to get them!

      • Oh, how frustrating! I wish I could send you some. My friend still has heaps that she’s pulled from her tree. They probably wouldn’t survive the flight though 😦

  2. All of the cupcakes you’ve been posting over the past couple of weeks look too good! First the guacamole, now this. The photos are great and the presentation and recipes are so good too, I’m going to have to try one next time there’s an occasion that calls for treats!

  3. Genius recipe. I am falling in love with all your cupcake recipes! Have you ever thought about creating a multicultural cupcake recipe book? You are a cupcake king!

  4. Lindsay said:

    You are killing me here — these look out-of-this-world good!!!!!!

  5. Now this is a flavor I’ve always wanted to try, chocolate with a little spice! Very cool mixing the savory with the sweet.

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