Trick & Treat Chocolate Chilli Teff Cupcakes

Trick & Treat Chocolate Chilli Teff Cupcakes

Trick & Treat Chocolate Chilli Teff Cupcakes

Trick & Treat Chocolate Chilli Teff Cupcakes


Baking Time

45 min


12 cupcakes

A grown-up version of the humble cupcake! The combination of dark chocolate, fiery chilli and sweet icing is packed with flavour. The teff flour works brilliantly and they’re very quick to make which is always a big bonus.



100g caster sugar

60ml sunflower oil

100ml plant milk

1 large egg (or vegan substitute)

120g Lovegrass teff flour (brown or white)

100g dark chocolate chips

30g cacao powder (we used Van Houten Intense Deep Black cacao but any other dark cacao powder would work too)

1.5 tsp baking powder

½ tsp bicarbonate of soda

1 tsp chilli powder

1 tsp instant coffee granules

For the icing:

100g unsalted butter (or vegan spread)

200g icing sugar

30g cacao powder

2 tsp plant milk



Step 01

Preheat oven to 180C (160C fan oven) and line two muffin trays with paper muffin cases.


Step 02

Add teff flour to the bowl, with cacao powder, baking powder, bicarbonate of soda, coffee and chilli powder. Add chocolate chips. Mix to combine.


Step 03

Add caster sugar and sunflower oil to a large bowl, break in the egg, add plant milk and whisk to combine.


Step 04

Add the wet ingredients to the dry ingredients and stir until well combined.


Step 05

Half fill each paper case with mixture. Don’t be tempted to overfill the cases or you won’t have enough room for the icing.


Step 06

Bake for 18 to 20 minutes. Check with a toothpick if they’re cooked, it should come out clean.


Step 07

Take out of the oven and leave to cool completely before icing.


Step 08

To make the icing, make sure the butter (or vegan butter) has been softened at room temperature for at least an hour. Place into a bowl and beat with electric mixer until creamy, add icing sugar, cacao powder and plant milk and beat to combine.


Step 09

Decorate the cupcakes with icing and thin slices of chilli if liked.

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