Chocolate Muffins with Chili

Ingredients

• 12 paper liners
• 1 muffin tin (12 cups)
• 1 red chili pepper
• 200 g dark chocolate (60% cocoa content)
• 100 g butter
• 250 g flour
• 2 tsp cornstarch
• 3 tsp baking powder
• 3 tbsp cocoa powder
• 1 pinch salt
• 200 ml milk
• 1 egg (M)
• 100 g sour cream (10%)
• 100 g sugar
• chili powder (or cayenne pepper as substitute)
• small red chili peppers (optional)

Instructions

1. 1.

   Preheat the oven to 180°C. Place paper liners into the muffin tin cups. Wash, dry, halve lengthwise and remove seeds from the chili pepper. Finely chop the halves. Chop chocolate into small pieces with a knife. Melt about one quarter of the chopped chocolate with butter in a double boiler.

2. 2.

   Combine flour, cornstarch, baking powder, cocoa powder, and salt in a bowl. Whisk milk, egg, sour cream, and sugar together. Add the milk mixture to the melted chocolate-butter, chopped chili, and remaining chocolate pieces. Stir quickly into a smooth batter until all dry ingredients are wet.

3. 3.

   Fill paper liners with batter. Bake muffins on the middle rack for 20-25 minutes (check with a toothpick). Carefully lift finished muffins from tin and cool on a wire rack. For serving dust lightly with chili powder and garnish with optional chili slices.