This month’s recipe is brought to you by Little Miss Cupcake who is THE original American cupcake baker and caterer in Paris. She was kind enough to share the secrets of one of her amazing creations. Are you folks feeling privileged, or what!
Little Miss Cupcake is incredible in the way she can design adorable cupcakes customized for any occasion (birthday, company event, celebration, etc.) and bake them fresh from scratch. You can check out some of her delights for the eyes and taste buds on her blog here. For pricing and more information:
Yield : 24 cupcakes
- 2 ¼ cups flour
- ¾ cup cocoa powder
- 1 ½ teaspoon baking soda
- 1 teaspoon instant coffee/espresso
- 2 ½ teaspoons ginger
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- Pinch of nutmeg
- Pinch of salt
- ½ cup butter, softened
- ½ cup firmly packed brown sugar
- 1 cup molasses
- 2 eggs
- ½ cup chocolate chips (optional)
- ¾ cup boiling water
1. Preheat oven to 350 degrees F/180 degrees C. Line 2 muffin tins with cupcake liners.
2. Mix flour, cocoa powder, baking soda, coffee/espresso, ginger, cinnamon, cloves, salt and nutmeg in medium bowl; set aside.
3. Beat butter, brown sugar and molasses in large bowl with electric mixer on medium speed until well mixed. Add eggs one at a time and beat well after each addition. Add flour mixture alternately with boiling water, beating on low speed after each addition until smooth. Stir in chocolate chips.
4. Fill cupcake liners 2/3 full.
5. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Let cool in tins about 5 minutes. Remove from tins; cool completely on wire rack.
Ingredients for Frosting:
- 12 oz. cream cheese or St Moret, softened
- 4 oz. butter, softened
- 5 cups icing sugar
- ½ vanilla bean or 1 teaspoon vanilla extract
- ¼ cup milk
**Note from MyAM: You can substitute Betty Crocker cream cheese frosting for this homemade frosting as well.
1. Bring butter and cream cheese to room temperature by letting them sit out for about an hour.
2. Beat cream cheese and butter in a large bowl with electric mixer on medium speed until smooth and there are no visible lumps. Alternate adding sugar and milk until frosting is of good spreading consistency.
4. Using the point of a sharp knife, slit the vanilla bean lengthwise and remove seeds. Add to frosting and stir until well-combined. Use an offset spatula to spread frosting on cupcakes and enjoy!
If you try this recipe, be sure to tell us how it turned out in the comments ! And if you’re feeling chocoholic, , you can also try these crème fraiche double chocolate coockies, or this chocolate whoopie pies recipe.
You are also welcomed to share your favorite recipe in the comments, or on this blog by becoming a contributor.