GF Chef: Chocolate Chili Cupcake

Turn up the heat on your chocolate cupcakes and make them even more irresistible. There are plenty of little red chilies on sale in Chinese supermarkets and wet markets. Grab some and give this recipe a try.



  • 100 g butter
  • 2½ dL / 1 cup sugar
  • 2 eggs
  • 1 dL/ 0.4 cup milk
  • 2 tbsp oil
  • 4 dL / 1.6 cups GF flour
  • 1 dl/  0.4 cup cacao powder
  • 2 tsp vanilla sugar
  • 2 tsp baking powder
  • pinch sea salt
  • 100 g dark chocolate
  • 2 small red chili
  • 8 cup cake molds

Heat oven to 200 °C / 392 °F. Beat the butter and sugar until smooth. Add eggs one by one and beat well. Add milk and oil. Mix the dry ingredients in another bowl. Add to the dough. Chop the chocolate coarse. Chop the chili as fine as possible. Add the chocolate and chili to dough. Mix well. Fill the cup cake molds to the half. Bake 20–25 minutes. Preferably less so cup cakes don’t get dry.

Photo credits: Simo Turunen

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Find gluten-free recipes here.

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