Preheat the oven to 200°C/gas 6. Grease 8 non-stick muffin tins.
In a food processor blitz the butter and sugar. Gradually beat in the eggs. Sift together the flour and cocoa and add to the processor with the milk and pulse briefly until just mixed in. Do not over mix.
Spoon the cake mixture into the prepared muffin tins. Bake in the oven for approx 8-10 minutes until just cooked but still very moist in the centre.
Meanwhile, in a bowl mix together the mascarpone, cream, orange zest and sweeten to taste with icing sugar.
Place the golden syrup and orange juice in a small bowl over a pan of simmering water and gently heat. Break in the chocolate and stir until smooth. Add the Tabasco sauce and mix well.
To serve, place a warm muffin on a plate, spoon over the chocolate sauce and add a generous dollop of the cream.
Chilli and chocolate is such a fantastically wild combination. The South Americans have been doing it for years - so give it a go.
Make twice as much of the chocolate sauce and spoon over ice cream - it's divine!