Spicy Chocolate Cupcakes

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

2 eggs

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

  1. Preheat the oven to 350. Grease 3 mini cupcake tins (or 2 regular sized cupcake tins)
  2. 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.
  3. In another bowl, blend the flour, all the spices, & baking soda. Then in a third bowl, whisk together the eggs, oil, vanilla, and vinegar.
  4. Add the oil mixture to the chocolate mixture and stir until combined, then whisk in the dry ingredients.
  5. 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

3 thoughts on “Spicy Chocolate Cupcakes

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