Spiced Chocolate Cupcakes with Spiced Buttercream Frosting

Spiced Chocolate Cupcakes with Spiced Buttercream Frosting

Yields 12-14 cupcakes
Ingredients
95g cake flour
40g unsweetened cocoa powder
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp espresso powder
2 tsp cinnamon powder
1 tsp ginger powder
1/4 tsp nutmeg
1/4 teaspoon salt
2 large eggs, at room temperature
100g sugar
100g demerara sugar
80ml vegetable oil
2 tsp pure vanilla extract
120ml buttermilk, at room temperature

Spiced Buttercream
230g unsalted butter, softened to room temperature
500g icing sugar
1 tsp cinnamon powder
1 tsp ginger powder
pinch of nutmeg
60ml double cream, at room temperature
1 tsp pure vanilla extract
Pinch of salt, to taste

Method
Preheat the oven to 170C. Line a 12-cup pan with cupcake liners and set aside. This recipe makes about 14 cupcakes, so line a 2nd cupcake pan if you have one with 2 additional cupcake liners.

Whisk the cake flour, cocoa powder, espresso powder, baking powder, baking soda, spices, and salt together in a mixing bowl and set aside.

In a seperate bowl, whisk in the eggs, sugars, oil, and vanilla until smooth and combined. Add the whisked egg mixture and the buttermilk and gently whisk until just combined – do not overmix.

Pour or spoon the batter evenly into the liners until halfway full to avoid spilling over the sides while baking.

Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Once baked remove the cupcakes to a cooling rack and allow to cool completely.

Spiced Buttercream
Add the butter to the bowl of a stand mixer and beat on medium speed until creamy and pale in colour, 2 minutes.
Add the sifted icing sugar and vanilla extract. Beat on low speed for a minute until incorporated, then increase to medium-high speed and beat for 1-2 full minutes until fluffy, add a little double cream at a time if the buttercream is too thick. Add a pinch of salt to the buttercream.

Add the buttercream to a piping bag with your favourite tip and frost the cooled cupcakes. Store cupcakes in an airtight container in the refrigerator for 3 days. Allow cupcakes to come to room temperature before serving. Enjoy!