Spiced hot chocolate cupcakes with cinnamon buttercream recipe

Method

1. Preheat the oven to gas 4, 180°C, fan 160°C. Line a muffin tin with 12 cases.
2. 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.
3. 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.
4. 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.
5. Remove from the muffin tin and allow to cool completely before icing.
6. 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.
7. 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.

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• Tip

  The cupcakes can be made ahead and frozen. Allow to defrost completely before icing and serving.