Spiced chocolate buttermilk cupcakes recipe
Adiyatu Sambu-Balde's cupcakes have the perfect flavour combination of sweet chocolate and fiery cayenne pepper and the addition of buttermilk makes these super light and fluffy. Leftover cupcakes can be stored in a sealed container at room temperature for 2 days and refrigerated for up to 5 days.
See method- Makes 12 cupcakes
- 20 mins to prepare and 20 mins to cook
- 466 calories / serving
Ingredients
- 75ml sunflower oil
- 1 large free-range egg
- 200g caster sugar
- 50g soft light brown sugar
- 1tsp vanilla extract
- 150ml buttermilk
- 150ml water, just boiled
- 200g plain flour
- 50g cocoa powder
- 1tsp baking powder
- 1tsp bicarbonate of soda
- ½ tsp ground cinnamon
- 1tsp mixed spice
- ½ tsp cayenne pepper
For the frosting
- 200g icing sugar
- 140g cream cheese, straight from the fridge
- 80g unsalted butter, softened
- 200g 70% dark chocolate, melted
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1950kJ 466.0kcal
- Fat
- 24g
- Saturates
- 11g
- Salt
- 0.4g
- Sugars
- 45g
of the Reference intake
Carbohydrate 60.1gProtein 5.5gFibre 2.6g
Method
- Preheat the oven to gas 3, 170°C, 150°C fan. Line a 12-hole muffin tin with 12 cupcake cases.
- In a large bowl, whisk together the oil, egg, caster sugar, soft light brown sugar, vanilla extract and the buttermilk. Once combined, keep whisking and add the water.
- In a separate bowl, sieve together the flour, cocoa powder, baking powder, bicarbonate of soda, cinnamon, mixed spice and cayenne pepper. Add these to the liquid and whisk until just combined.
- Pour the mixture into 12 cupcake cases, to about ½cm, just below the rim of the case. Bake in the preheated oven for 20 mins until risen and cooked through. Remove and allow to cool completely before icing.
- For the icing, in a large mixing bowl add the icing sugar, cream cheese, butter and mixed spice. Whisk together until well combined.
- Now keep whisking and pour in approximately ¾ of the melted chocolate, reserving 3-4 tablespoons for decoration.
- To ice the cupcakes, start by dropping a large spoonful of buttercream on each one. Using the back of the spoon, press the buttercream down in the middle to create a small well.
- Drizzle the melted chocolate over the top of each cupcake to serve.
- See more Cupcake recipes
