Ginger Ale poached Apple Cinnamon Rolls with Cream Cheese frosting/glaze

ginger ale poached apple cinnamon rolls with cream cheese glaze 009

So, remember I’d attended a bread making workshop  AGES AGO?


The ONE I was wayyyyyyy toooo excited about!!!???

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Dark Chocolate and Chili Cupcakes

choco chillie

Aaaah!!! Hello Ya’ll!!

So, firstly WELCOME TO MY BLOG!!!! 🙂 😀

I’m so excited to finally have my own website to show you all the scrummy desserts you can make at home.

I will be updating the blog every Sunday (Ohhh how I love my weekends as its the only time I get to bake! 😀 )

Oh and besides I’ll even share some crazy things I do on a regular basis (well, unintentional of course) to embarrass myself! :\

Now now! I really cannot help it okay!! I was born clumsy. I cannot walk two steps without getting hit by an inanimate object and occasionally human species.

Okay, I guess this is really not the way I should introduce myself. But anyways now that you do know about my clumsiness, lets CHANGE THE TOPIC!

You in?

yeah, me too! 😀

So, this week I made Dark Chocolate and Chili Cupcakes!!

Is it a weird combination?? Totally!!!!!!!!

Does it taste good???


Okay, now I know chilies and chocolate is a weird combination but if it tastes good, then why not?

Oh!!! speaking of weird combos, people say jam and sauce go really well together!

That does not sound very appetizing, but I guess we’ll have to try that some day, whatsay?

ummm, yeahhhh maybe some other time! 😀

For now, tadaaaaaaaaaa!!!!

Dark chocolate and chilli cupcakes!

So, there are three parts to this:

  • The dark chocolate sponge


125 gms self raising flour

125 gms Caster sugar

125 gms salted butter

2 eggs

50 gms dark chocolate (melted)

1 tsp salt

1 – 1 1/2 tsp baking powder

Buttermilk (as needed)


Cream the butter and sugar. Add the eggs and mix well. Fold in the melted dark chocolate. Sift in the flour and baking powder. Add the salt. Mix well. Add the buttermilk until the batter becomes smooth. pour into molds lined with cupcake liners and bake in a preheated oven. 180 degrees Celsius for 20-25 minutes. Poke a skewer in the center of the cupcake and it should come out clean. choco chillie_02_final

  • The Soaking Syrup:

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50 mls water

50 gms caster sugar

1-2 chilies chopped


Chop the chilies and add them to a saucepan in which sugar and water are boiling. When the syrup thickens, take it off the flame and using a pastry brush, lightly soak the warm cupcakes which have been taken out of the oven.

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  • The Cream Cheese Frosting:


100 gms cream cheese

100 gms salted butter

75 gms icing sugar

2-3 heaped teaspoons chili powder


Cream the butter and cream cheese. Add the icing sugar and chili powder. Fill in the piping bags and frost the cupcakes.

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Tadaaaaaa!!!!!!!!!!! There you go!!!!!! 😀

The amazing Dark Chocolate and Chili Cupcakes!

I’m so sure that you are going to absolutely love it! 😀

I hope you have an amazing Sunday! 🙂 I’ll be back again next Sunday with an amazing new recipe and a Video Tutorial to go with it.

Happy baking,

buh-bye! 🙂