Cardamom, ginger and cloves add a warm chai flavour to these super-chocolaty cupcakes. The potency of aromatic spices decreases over time; for maximum flavour, store them in a cool, dark place, away from light and humidity, and discard old spices every six months.
- Prep time 35 minutes
- Total time 1 hour & 45 minutes
Cupcakes: In large bowl, whisk together flour, sugar, cocoa powder, baking soda, cinnamon, cardamom, ginger, salt and cloves; whisk in oil, vanilla and 2 cups water. Stir in vinegar.
Divide batter among 2 paper-lined 12-count muffin pans. Bake in 350°F oven, 1 pan at a time, until cake tester inserted in centres comes out clean, 18 to 20 minutes. Transfer cupcakes to rack to cool completely.
Chocolate Icing: While cupcakes are cooling, in large bowl, beat butter until light and fluffy; beat in cream and vanilla. In separate bowl, whisk together icing sugar, cocoa powder, cinnamon, cardamom, ginger, cloves and salt; beat into butter mixture until smooth. Beat in chocolate, scraping down side of bowl, until fluffy and well combined, about 2 minutes.
Using piping bag fitted with large plain tip, pipe icing onto cupcakes.
Chocolate Drizzle: Drizzle chocolate over icing.
Makes 24 cupcakes.
Nutritional facts Per cupcake: about
- Fibre 2 g
- Sodium 158 mg
- Sugars 34 g
- Protein 3 g
- Calories 376
- Total fat 21 g
- Potassium 118 mg
- Cholesterol 25 mg
- Saturated fat 8 g
- Total carbohydrate 48 g
- Iron 11
- Folate 11
- Calcium 1
- Vitamin A 8