So it’s another race against the clock for day 12! It’s 11:30pm and my cupcakes are cooling on the rack, anticipating the arrival of their frosting.
I decided to make cupcakes early on in the day but wasn’t able to run out to get ingredients until this evening, due to work. Originally, I was going to make regular chocolate cupcakes and use the rhubarb cherry sauce for the filling, but I wanted to get more creative than that. Then I thought of making some sort of sweet vs savoury cupcake – something with an infused floral (lavender, chamomile) or herbal twist. At this point, I started getting a craving for something chai flavoured. Something spiced. No no, beyond chai! Maybe chili chocolate?! That’s a tried-and-true, but interesting combo. It’s a seemingly conflicting set of flavours that your mouth thanks you profusely for in the end.
Push it even further – to my most favourite of flavours. Curry! I’ve had a curry martini before, why not curry cupcakes?! Other than cumin, my favourite spice is cardamom. I lovelovelove it, and the smell of it makes me smile all over. I love the way its aroma fills a room. So it was final. I decided to look for a legitimate recipe, instead of just experimenting and stumbled upon this gem. Gorgeous! With a name like ‘Evil Shenanigans”, who could resist? Check it out.
I altered the recipe slightly, adding curry spice and a few pinches of cayenne pepper. I also used Lindt Chili Chocolate. Drool.
Chocolate Cardamom Cupcakes
Makes 12 (mine only made 11 for some reason)
- 3/4 cup all purpose flour
1/2 teaspoon cardamom
1/4 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup Dutch-processed cocoa powder
3/4 cup sugar
4 tablespoons butter, melted
1 ounce dark (64% or higher) chocolate melted
1/3 cup buttermilk
1 egg white
1 teaspoon vanilla
- Heat the oven to 350 F and line a 12 cup muffin tin with paper liners.
- In a large bowl whisk together the flour, spices, salt, baking powder, and baking soda until well blended. Add the sugar and whisk to incorporate.
- In a medium bowl combine the butter, melted chocolate, buttermilk, eggs, and vanilla.
- Pour the wet ingredients into the dry and whisk until blended, but do not over mix.
- Divide the batter into the muffin cups evenly. Bake for 18 to 22 minutes, or until the cupcakes spring back when gently pressed in the center. Cool the cupcakes in the pan for three minutes then turn out onto a wire rack to cool completely.
I didn’t have any cream cheese, so I just make a basic chocolate buttercream frosting and added a bit of cinnamon and curry spice.
|5 oz (150g)||Butter – softened|
|8 oz (250g)||confectioners (icing) sugar|
|2 tbls||cocoa powder|
|2 tsp||very hot water|
|1.||Beat together the butter and sugar with an electric beater.|
|2.||Once well combined, add the combined cocoa powder and water. Beat until smooth and creamy.|
Cupcake glamour photo shoot!!
Anyone wanna try one??