Choc Chili Cup Cakes!

Its Chocolate! Its Chilli! Its in Cup-Cake form! What more could you possibly ask for?
(the recipe perhaps?)

150g butter
1/2 cup caster sugar
1 egg
1 tsp baking powder
2 tsp vanilla essence
1/2 cup corn flour
1 3/4 self raising flour
1/2 cup bournville cocoa
100g melted dark chocolate (at least 45% cocoa)
2 tbs kahlua if you have it.

whisk softened butter, sugar and egg.  Add vanilla and baking powder and mix well.
Sift in dry ingredients. Use a spatula to fold into wet ingredients.
Add melted chocolate and kahlua and give a quick stir.

Spoon 1 1/2 tablespoons into large cup cake cases or muffin cases. Cook at 180 degrees for 30 minutes or until centre springs back up when touched.

50g dark chocolate
75ml thickened cream
pulp of 2 birds eye chillies
1/4 tsp finely ground black pepper
1 1/2 birds eye chillies - sliced finely lengthways

Remove seeds from chillies. Use the edge of a sharp knife to scrape the pulp from the chillies.
Melt chocolate in saucepan over low heat. Stir in  cream, chilli pulp and black pepper. Stir until thickened.

Spread over cooled cup cakes and top with chilli slivers.

Makes 10 big cup cakes.