Chocolate Chilli Muffins


  • 100g Usk Fair Trade brown sugar
  • 75g PlanttoPlate butter
  • 2 Onllwyn eggs
  • 3 level tbsp Bevs Creative Foods cocoa
  • 125g dark chocolate – try Bevs Creative Foods
  • Heaped tsp of Parva Spices Guajillo or Ancho chilli flakes



  1. Pre-heat the oven to 180C/350F/gas mark 4.


  1. First make the custard: put the cornflour, cocoa, brown sugar and water into a saucepan and whisk together over a medium heat until boiling, very thick and smooth.


  1. Remove from the heat, beat in the butter and chocolate until melted and absorbed, then add the oil, vanilla and one of the eggs, and beat again until combined. Add the remaining egg, chilli flakes and the caster sugar, and beat again until smooth and thick.


  1. Measure the flour and baking powder into a bowl, stir together, then sift directly on to the custard and beat through until combined. Spoon into a dozen paper muffin cases sitting in the pockets of a muffin tray; bake for 25 minutes.


Makes 12.


Note : You can use whichever of the chilli flakes you think you will prefer. By way of a bit of guidance the Ancho chilli flakes have a hint of plum and raisin to them whilst the Guajillo, admittedly slightly hotter, have fruity, berry like overtones. 


Parva Spices will be happy to chat you through what they have and what effect you will get if you use them. Try all the options to see which you prefer.