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Food of love: Chocolate and Chilli Cupcakes

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This month sees an exciting new addition to our date night boxes. In collaboration with one of our Brand Ambassadors, Elizabeth, from the gorgeous Elizabeth’s Kitchen Diary, we will be bringing you a new recipe card. Taking inspiration from the date night theme, each recipe card will contain instructions to create the perfect match to accompany your date night.

Trick or treat!

For October’s Halloween themed date night box we are giving you the recipe to make Chilli and Chocolate Cupcakes, to add a bit of spice to your date night!

Chilli and Chocolate

The combination of chilli and chocolate has been around for thousands of years. The Mayans mixed roasted cacao seeds with water, chilli and corn meal, pouring the drink from vessel to vessel until the drink had a frothy foam on top. Mayan hot chocolate!

To create the Chilli and Chocolate Cupcakes you will need:

150 grams plain flour
3/4 tsp bicarbonate of soda
90 grams caster sugar
90 grams light brown sugar
1/4-1/2 tsp hot chilli powder
30 grams cocoa powder
115 ml water
60 grams butter
75 ml full fat milk
1/2 tsp white vinegar
1 egg
1/2 tsp vanilla bean paste
ready made chocolate fudge frosting
chilli flakes, to decorate (optional)



              • Preheat oven to 190 C/ 170 C fan/ 375 F/ gas mark 5
              • Line a 12 hole muffin tin with paper cases.
              • Sift the flour, bicarbonate of soda, sugars and chilli powder in a medium sized bowl.
              • Melt the cocoa powder, water and butter together in a small saucepan over a low heat until liquid. Don’t let it boil!
              • Measure out the milk in a jug, pour in the vinegar and add the egg and vanilla. Whisk with a fork until combined.
              • Add the chocolate and egg mixtures to the dry ingredients and stir until combined. Batter will be thin.
              • Spoon into your prepared cupcake cases and bake for 20 minutes until well risen.
              • A wooden skewer inserted into the centre will come out clean when the cakes are done.
              • Transfer to a wire rack to cool completely.
              • Frost and sprinkle a few chilli flakes on the top for decoration, if desired!

For more fabulous recipes check out Elizabeth’s Kitchen Diary


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