Marmite Dynamite Chilli Chocolate Cupcakes

Preheat the oven to 180 degrees C (160 degrees fan) and line a muffin tray with large cupcake or muffin cases.

Place the butter and golden caster sugar into a large bowl and cream together at a high speed until light and fluffy.

Add the eggs, vanilla extract and a tablespoon of the flour into the bowl and whisk again.

Add the remaining flour, cocoa powder, and milk to the bowl and gently whisk until fully combined.

Evenly distribute the cupcake mix into each cupcake or muffin case, until two-thirds full, and bake in the preheated oven for around 20 minutes or until an inserted skewer comes out clean.

Once baked remove from the oven and allow to cool fully on a wire rack.

Begin making the frosting by whisking together the butter, cocoa powder, and icing sugar for 5 minutes at high speed until the colour lightens and the texture becomes silky.

Once the cupcakes have cooled, gently cut out a small hole in the middle of each (an apple corer can help with this).

Slice the bottom half off of the removed piece of cupcake and discard (you’ll need to use the top half to plug in the Marmite)

Fill each cupcake with a teaspoon of Dynamite Marmite and replace the plug.

Frost each cupcake with the buttercream (either by piping or using an offset spatula) and liberally drizzle over more Dynamite Marmite.

Add a small chilli to each of the cupcakes to finish.