The cocoa powder I used in this recipe was a special blend I found when I was in Australia over the summer..or winter…Anyways, when I bought it, I had no idea it was made with all these different “Christmas spices.” So these aren’t really suited for summer, but they’re pretty fun to make and even fun-er to eat. The idea was to remake Hostess cupcakes, but the spices in the cocoa were so strong. Instead of buying your own chocolate spice (and paying for shipping & handling), I made it so you too can twist this classic cake into an unmistakable Christmas-in-the-summer treat.
Make the cupcakes
5 ounces dark chocolate, finely chopped
1/2 cup hot brewed coffee
2 tsp. apple cider vinegar (not displayed in the picture, my apologies)
1/2 tsp. baking soda
1/4 cup cocoa powder
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
5 tbsp. vegetable oil
1 1/3 c flour
Small splash of vanilla
- Preheat the oven to 350. Grease 3 mini cupcake tins (or 2 regular sized cupcake tins)
- In a smallish bowl, stir the coffee, cocoa, and chopped chocolate until smooth. Let sit for 3 minutes, then move to the fridge and let chill for 15 minutes.
- In another bowl, blend the flour, all the spices, & baking soda. Then in a third bowl, whisk together the eggs, oil, vanilla, and vinegar.
- Add the oil mixture to the chocolate mixture and stir until combined, then whisk in the dry ingredients.
- Bake for about 10-12 minutes if you’re using mini pans, and 15-20 minutes if you’re using normal-sized pans.
Enjoy! <3, B