It’s National Cupcake week this week and to celebrate I am bringing you a couple of cupcake recipes.
Firstly this week, it’s my Maple Spice Chocolate Brownie Cupcakes.
These have the taste and texture of a chocolate brownie in cupcake form, with the flavours of autumn baked inside. I’ve used cinnamon, ginger and nutmeg in these to give them a depth of flavour, plus also used maple sugar, for an added touch of the fall. If you haven’t used maple sugar before, and love the taste of maple – you must get some! Made from 100% of the syrup is makes such a difference in baking.
These spices and maple always make me think of the season, and as autumn has arrived with a bang, I thought the addition of them in my brownie cupcake would be perfect.
Melted butter is used in the recipe and when baking this bubbles up around the edges. I would recommend using thick cupcake cases if you can or like myself foil lined ones, or things could get a tad messy. The cupcakes don’t even stick to the edge of the cupcake liner when they have cooled down.
I’ve added a decadent chocolate frosting on top made from cream cheese and cocoa, and topped that with some chopped walnuts for added texture.
The cupcakes are light in the middle and crisp on the outside, like a good brownie should be. The rich frosting compliments this brilliantly. These may be your new go to chocolate cupcakes from now on…