The food world is filled with classic flavour combinations: apple-cinnamon, lamb-rosemary, garlic-almost anything, steak-onions, chocolate-hazelnut (read nutella), chicken-cherry tomatoes, tomato-basil-mozzarella and much more. Now, I love all these combinations, but then sometimes, the mind aspires for the unique; something you haven’t tried before.
So, while I’d decided to make mango cupcakes (as part of my recent obsession with mangoes), I wanted them to be different. I love spice, but I love chillis too. I’ve been toying with the idea of a chocolate chilli something since quite sometime but haven’t got around to doing it. So, with some brainstorming with my sister, I decided to use the chilli in my mango cupcakes and boy, was it delicious.
This cupcake recipe is the same I’d used to make the Banana-Cinnamon cupcakes, earlier. The mango adds the required moistness and sweetness to the cupcake and the heat from the chilli takes some time to hit you, which is the magic of this combination. Don’t worry about the heat, it’s not too much. I wasn’t able to take good pics of these, but here’s whatever I have.