Chocolate Curry Muffins

    2 hours 20 minutes

    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.


    New South Wales, Australia
    2 people made this

    Makes: 12 muffins

    • 1/2 cup baking quality margarine
    • 3/4 cup vanilla sugar (or castor sugar with 1 tsp of vanilla essence)
    • 1 egg
    • 1/2 cup low fat plain yoghurt
    • 1/2 cup milk
    • 1 cup self raising flour
    • 1/2 cup 100% cocoa powder
    • 1 tsp curry powder
    • 1/2 tsp chilli powder
    • 1/2 tsp cinnamon
    • 70g room temp low-fat cream cheese
    • 1 tbl room temp butter
    • 1 3/4 cup pure icing sugar
    • 4 cubes Lindt dark chilli choc, finely chopped

    Preparation:1hour  ›  Cook:20min  ›  Extra time:1hour cooling  ›  Ready in:2hours20min 

    1. Preheat oven to 180C and fill a 12 hole muffin tin with cupcake pans.
    2. 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.
    3. 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.
    4. 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.
    5. When the muffins are out, pop them on a cake rack to cool, and in the meantime, if using, get onto the frosting.
    6. 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.
    7. 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.

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    Reviews in English (3)


     -  15 Jun 2012  (Review from Allrecipes UK & Ireland)


    Altered ingredient amounts. I definitely needed to add more curry powder to get that spicy bite, delicious. Next time i am going to add broken up pieces of chili chocolate to the mixture like chocolate chips.  -  14 Oct 2010  (Review from Allrecipes UK & Ireland)


    .  -  10 Apr 2015  (Review from Allrecipes UK & Ireland)