Spiced Chocolate Cupcakes with Chocolate Frosting

Sometimes I crave spice and sweet together. If one adds sweetness to spicy food it may go wrong, but the other way round works just like a charm.

Hence, I made these cupcakes with the addition of spices and they tasted absolutely what I was looking for!  I’ve made two kind of frosting here, one with chocolate and the other with cocoa. Both were good but the one with melted chocolate had a richer and smooth texture to it.

Spiced Chocolate Cupcakes

Ingredients:

Spiced Chocolate Cupcakes:

125 g All purpose flour
1 tsp Baking powder
1 tsp Baking soda
75g Chocolate, chopped
125 g Unsalted Butter
125 g brown sugar
2 eggs
1 tsp Vanilla Extract
Salt, pinch
Coffee, 1 tbsp dissolved in 2 tbsp of hot water
4 tbsp heavy cream

SPICE MIX
1.5 tsp Ground Ginger
1 tsp Ground Cinnamon
Ground Nutmeg, a pinch
Ground Clove, a pinch

Chocolate Cream Cheese Frosting 1 :

Cream Cheese 125 g, softened
Butter 50 g, softened
Semi sweet chocolate 60 g, chopped
Vanilla Extract 1 tsp
Milk 1-2 tbsp
Icing Sugar 50 g

Chocolate Cream Cheese Frosting 2 :
125 g, Cream Cheese softened
2 tbsp cocoa powder
1 tsp Vanilla Extract
1-2 tbsp Heavy Cream
50 g Icing Sugar

Instructions:

Cupcakes:

Preheat oven to 180°C. Line muffin tray with cupcake liners.

Sift dry ingredients except sugar together. Set aside.
Melt the chocolate over a double boiler. Once melted, set aside.

Cream butter in a mixing bowl with the help of an electric beater for a few minutes.
Gradually add the sugar and continue to beat until well combined.
Add eggs and beat until mixture is light and fluffy.
Add vanilla extract and coffee. Mix until well combined.
Add flour mixture and continue to beat until well combined.Do not overbeat.
Add cream and mix well.
Using a spatula, fold in the melted chocolate.

Spoon batter into cupcake liners until three-quarters full. Bake for 20 minutes.

When cupcakes are done, remove from the oven and let cupcakes sit in the muffin tray for 5 minutes.
Remove cupcakes from the tray and place on a wire rack to cool completely.

Chocolate Cream Cheese Frosting 1 :

Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Let stand until just warm.
Beat cream cheese, butter and milk until light and fluffy.
Add vanilla essence and mix well with the beater.
Gradually add the icing sugar and beat until mixture is smooth.
Mix in melted chocolate until combined.

Chocolate Cream Cheese Frosting 1

Using a piping bag pipe the cooled cupcakes or store in the refrigerator until ready to use.

Chocolate Cream Cheese Frosting 2:

Beat the cream cheese, vanilla essence and heavy cream together. Sift icing sugar and cocoa powder over it and beat until well combined.
Using a piping bag pipe the cooled cupcakes or store in the refrigerator until ready to use.

Chocolate Cream Cheese Frosting 2

Bon Apetit!

PS: Did you notice that the frosting is definitely way more better at presentation than my previous posts. I followed Marina’s (from City-Cupcakes) advise and got pretty looking swirls. 🙂