I'm back from spending the last 2.5 weeks on the west side of the state working at a camp for children with bleeding disorders. Amazingly, I received school credit for basically being a kid again (oh, and working in the camp health center, too). I worked with amazing co-counselors, learned a lot about what it's like for children living with hemophilia, and even got to swim in a lake and do arts and crafts. I will be blogging about the cupcake decorating class that I did with the older campers in the future (did you really think that I wouldn't think about cupcakes just because I was at camp?!).
These are a variation on a Martha Stewart's Cupcakes recipe. I didn't love them. They taste a lot like a chocolate version of gingerbread. I don't like gingerbread, but Sara (who makes her own gingerbread) enjoyed these cuppies. Some of the people I fed them to expressed disappointment that they weren't as chocolatey tasting as they looked. If you want something different and like spice, give these a try.
Chocolate-Spice Cupcakes - Makes about 12
- 5 tablespoons unsalted butter, room temperature
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 2/3 cup boiling water
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup packed dark brown sugar
- 1 egg
- 2/3 cup unsulfured molasses
- Preheat oven to 350 F. Line cupcake tins with paper liners
- Stir baking soda into the boiling water (it will bubble)
- In a medium bowl, whisk together the flour, cocoa, salt, cinnamon, and nutmeg.
- In a large bowl, use an electric mixer to cream together the b utter and brown sugar until pale and fluffy.
- Add the egg and mix well.
- Add the molasses and baking-soda mixture and beat until well combined.
- Using low speed, slowly add the flour mixture. Continue to mix until the batter becomes relatively smooth (it may be somewhat lumpy when you spoon it into the liners).
- Fill the cupcake liners 2/3 full of batter. These cupcakes will rise beautifully (remember all that baking soda you added?) so don't be too generous when dishing out the batter
- Bake for 18-20 minutes, or until a cake tester inserted into the centers comes out clean.
I didn't try this, but I wouldn't be surprised if these taste yummy out of the oven warm with some butter. OK, everything pretty much tastes yummy with some extra butter....
I topped these with some sweet buttercream frosting to even out the spiciness and some orange sugar. Honestly, I don't know that I will be making these again, but if you try these out let me know how you liked them!