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Spiced Chocolate Cupcakes

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Spiced Chocolate Cupcakes

Add a little spice to your baking this festive season with our delicious Spiced Chocolate Cupcakes

Makes 12 cupcakes
Time: 1 hour

For the Cupcakes (Makes 12 Cupcakes)

4 tbsp Water (boiling)
40g Cocoa powder (Sifted)
3 Free range large eggs
175g Unsalted butter (softened)
2 tsp Freshly Spiced Sweet Blend
165g  Golden Caster Sugar (normal Caster Sugar also works)
115g Self-raising Flour
1 tsp Baking powder

For the Buttercream

60g Unsalted butter (softened)
30g Cocoa powder (Sifted)
3 tbsp Milk
250g Icing Sugar (Sifted)


Preheat oven to 200c.

Add the cocoa powder to a bowl with the boiling water and mix to make a thick paste (you may wish to add some additional hot water to loosen the consistency). Add the rest of the cake ingredients to the bowl and mix until combined.

Divide the mixture equally between 12 paper cases. Bake for around 12-15 minutes or until they are well risen.  Cool in the cases on a wire rack.

For the buttercream, melt the butter and pour into a bowl.  Add the cocoa powder and stir in the icing sugar a little at a time until glossy (add the milk to the desired consistency). Once the cakes are cool pipe/spread the buttercream to each one and lightly dust with icing sugar.

Sweet Spice Blend

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