Chocolate muffins you’ll have the hots for

Attention hot sauce fans and those with bored taste buds. If you never thought of pairing chili and chocolate, you’re in for a treat. Feed your Tabasco and chocolate addiction simultaneously with these little pillows of deliciousness that are guaranteed to leave everyone guessing what the secret ingredient is.



  • 4 oz cooking chocolate
  • 2 cups self-raising flour (sifted)
  • 1 tsp baking powder
  • ¼ cup dark muscovado sugar (or brown sugar)
  • 1 cup milk
  • 1/3 cup melted butter
  • 2 eggs, beaten
  • 1/3 cup dark chocolate chips
  • 1/3 cup white chocolate chips
  • 2 tsp Tabasco Habanero sauce (or more to taste)


  • Preheat the oven to 200°C (400° F).
  • Break the chocolate into a bowl and heat over a pan of simmering water until melted.
  • Sift the flour and baking powder into a bowl. In a separate bowl, add the sugar, melted chocolate, butter, milk, Tabasco and eggs. Mix well.
  • Carefully fold in the flour. Do not over mix. Stir in the chocolate chips.
  • Spoon the mixture into paper muffin cups and bake for 25 minutes or until muffins have risen and are firm to the touch. Remove and cool for 5 minutes. Serve warm or cold.