Indeed, a little odd. But there is something so intriguing about the rich cocoa flavour, that plays with the spices on your pallet, and leaves your tongue dancing with the slightest bit of chilli tingle. I highly recommend making these topped with a cream cheese frosting, topped with some Lindt Chilli chocolate. The sweetness cuts through any heat and over spiciness, and the choc truly adds a magic touch.
Preheat oven to 180C and fill a 12 hole muffin tin with cupcake pans.
In a large bowl with a wooden spoon, mix together the margarine and sugar (with essence if using) until well combined. Crack your egg in and mix again, then pour in your milk and yoghurt, and again mix until all your liquid ingredients are mixed together.
Sift into your liquid ingredients your flour, cocoa and spices. Beat it all together with your spoon, until smooth and rich, with a dropping consistency.
Spoon in your mix evenly between all the muffin holes, pop in the oven and bake for 20 minutes. They're ready when they spring back when lightly touched on the top. So if your oven runs hot, check after the 15 min. mark.
When the muffins are out, pop them on a cake rack to cool, and in the meantime, if using, get onto the frosting.
In a large bowl, add the cream cheese, butter and sift in your icing sugar, and using electric beaters, beat until smooth and spreadable. If you're finding it's a little dry, add 1/2 a tsp of milk/water, until you feel it's spreadable enough.
Once the muffins are cool to touch, spread with frosting, and sprinkle with Lindt chocolate. Then enjoy the tingly, cool, rich taste sensation of the little beauties! A multicultural heaven.