Spiced hot chocolate cupcakes with cinnamon buttercream recipe
Warming and comforting, these little cakes, spiced with cinnamon, take all that we love from a hot chocolate and deliver it in cupcake form!
See method- Makes 12 cupcakes
- 30 mins to prepare and 30 mins to cook
- 332 calories / serving
Ingredients
For the cupcakes
- 80g butter, melted
- 100ml milk
- 180g caster sugar
- 3 medium free range eggs
- ½ tsp ground cinnamon
- 130g flour
- 1 tsp baking powder
- large pinch of salt
- ½ tsp cocoa powder
For the cinnamon buttercream
- 125g icing sugar
- 100g unsalted butter, at room temperature
- 125g cream cheese, fridge temperature
- 1 tbsp ground cinnamon
- ½ tsp cocoa powder
To decorate
- Ground cinnamon
- mini marshmallows
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Shop ingredientsEach serving contains
- Energy
- 1390kJ 332.0kcal
- Fat
- 19g
- Saturates
- 11g
- Salt
- 0.3g
- Sugars
- 29g
of the Reference intake
Carbohydrate 38.1gProtein 4.2gFibre 0.7g
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Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Line a muffin tin with 12 cases.
- In a small saucepan, heat the butter with the milk until it has half melted. Remove from the heat and allow for the remaining half to melt as the mixture cools down.
- Meanwhile, whisk the eggs and sugar until light, fluffy and pale in colour. In a separate bowl, sieve the cinnamon with the flour, baking powder, salt and cocoa. Fold this mixture into the eggs simultaneously with the warm milk mixture.
- Divide between the cupcake cases, taking care not to fill quite to the top, about two-thirds of the way up the case. Bake for 20-22 mins until cooked through and bouncy to touch.
- Remove from the muffin tin and allow to cool completely before icing.
- While the cakes are cooking, prepare the icing. In a mixer, whisk together the butter and icing sugar until blended. Add the cream cheese, cinnamon and cocoa powder and mix again.
- When the cakes are completely cooled, spoon or pipe the icing over the cupcakes. Sprinkle over the marshmallows, a light dusting of cinnamon, and serve.
- See more Baking recipes
Tip
The cupcakes can be made ahead and frozen. Allow to defrost completely before icing and serving.
