Chocolate-Spice Cupcakes With Buttercream

Indulge in tender chocolate cupcakes infused with warm spices like cinnamon and allspice, paired with a luscious chocolate buttercream frosting—ideal for parties, gatherings, or for a sweet treat at home.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

½ cup all-purpose flour

2 tablespoons unsweetened cocoa powder

½ teaspoon ground cinnamon

¼ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon ground allspice

1 large egg

⅓ cup packed brown sugar

3 tablespoons granulated sugar

3 tablespoons canola oil

½ teaspoon vanilla extract

1 ounce unsweetened baking chocolate, melted and cooled

¼ cup water

¼ cup sour cream

1 recipe Chocolate Buttercream

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Directions

Preheat oven to 350°F. Line eight 2½-inch muffin cups with paper bake cups; set aside.
In a medium bowl, combine flour, cocoa powder, cinnamon, soda, salt and allspice; set aside.
In a large bowl, beat together egg, sugars, oil and vanilla with an electric mixer on low for 10 seconds or until combined. Beat on medium for 1 minute. Beat in cooled, melted chocolate.
Add flour mixture alternately with water, beating well after each addition. Thoroughly mix in sour cream. Spoon batter into muffin cups, filling each half full.
Bake for 12 to 15 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire rack for 5 minutes. Remove cupcakes from muffin cups; cool completely.
Spoon buttercream into a pastry bag fitted with a star tip and pipe on cupcakes as desired.