METHOD FOR THE CUPACKES:

• Preheat oven to 180ºc.

• Line a 12 hole cupcake tin with paper cases.

• Sift together flour, cocoa powder, baking powder, cinnamon, chilli powder, cayenne pepper and 1/4 TSPN Lucky Taco Chilli Salt in a bowl.

• Put butter & sugar in separate mixing bowl and whisk until fluffy.

• Add vanilla extract. Whisk. Then add eggs, one at a time. Whisk in-between additions.

• Add flour mixture & milk and whisk until glossy and well mixed.

• Spoon mixture into paper cases.

• Bake in pre-heated oven for 15 - 20 minutes. Stick a cocktail stick or knife blade into the centre of one of the cupcakes. It should come out clean. That means they’re ready.

• Leave to cool in the tin for 10 mins.

• Take out of tin and leave to cool on a wire rack to cool completely. You MUST NOT add icing or buttercream to hot cakes - so make sure they’re completely cooked before tackling next task.

METHOD FOR THE ICING:

• Put the butter in a bowl and whisk until fluffy.

• Add icing sugar, cocoa powder, milk, hot sauce, vanilla extract & cinnamon.

• Whisk until well combined and smooth looking.

• Spoon the icing into a piping bag.

• Cut off the endow the bag and pipe the icing to decorate your cakes. Use a fancy nozzle if you’re that way inclined! (I just cut the end off a plastic disposable one).

• To decorate, add a pinch of chilli flakes and / or some grated chocolate. (I personally like a few love hearts on mine!)

• Enjoy the indulgence! Great with a cuppa tea or a single malt whisky (depending on the time of day).