Chilli Chocolate Muffins - Muffin Monday 3

We got pretty excited when the third Muffin Monday was announced. The first one had started an Iron Chef competition here. The second one resulted in very green Green Tea Muffins. This time we are going spicy!
Ryan and I decided to experiment with Chilli and Chocolate. The trick is making it spicy, without making it inedible. Chilli syrup seemed like a good starting point. And we were encouraged by Clotilde's Chocolate Chilli Bites. Ryan went first with a chocolate chip style muffin, but we weren't brave enough with the chilli's. Mine were much richer, with much more bite. We hope you enjoy!
Ryan's Chilli Choc Chip Muffins
1 1/2 Cups Self Raising Flour
1/2 Cup Wholemeal Self Raising Flour
1/4 Cup Cocoa
3/4 Cup milk
100g melted butter
2 eggs
3 Tablespoons chilli syrup (we could have added a lot more)
3/4 Cup Dark Chocolate Chips.
Sift together the dry ingredients. Mix the wet ingredients together, then stir into the dry ones, with the chocolate chips. Stir until just combined (or as little as possible). Spoon into muffin tins, and cook for 20 minutes at 180 degrees Celsius. The muffins are cooked when they spring back from a gentle touch.

Rich Chilli Chocolate Muffins
1 1/2 Cups Self Raising Flour
1/2 Cup Cocoa
1/2 tsp Paprika
150g Dark Chocolate
100g Butter
1/2 Cup Chilli Syrup
1 Egg
Sift together the flour, cocoa and paprika. Melt the butter and chocolate in the microwave, stir well and allow to cool slightly. Mix the egg and chilli syrup into the chocolate mixture. Add the wet ingredients to the dry, mix until just combined. Spoon into muffin tins and cook for 20 minutes at180 degrees Celsius. Makes around 12 muffins.

Chilli Syrup
4 birds eye chillies
1/2 Cup Sugar
1/2 Cup water
Bring to the boil in a small saucepan. Reduce the heat and simmer for 5 minutes. Remove the chillies and cool the syrup. Keep in the fridge until needed.