Monday, 14 September 2015

Maple Spice Brownie Cupcakes

Maple Spice Brownie Cupcakes

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.

Maple Spice Brownie Cupcakes

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.

Maple Spice Brownie Cupcakes

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…

Maple Spice Brownie Cupcakes

Thumbnail Url Brownie cupcakes with 
seasonal spices, maple sugar and
chocolate cream cheese frosting
Cuisine: Dessert Category: Cupcakes Yields: 12 cupcakes
Prep Time: Cook Time: Total Time:

  • Cupcake Ingredients:

  • 225 grams unsalted butter, melted
  • 50 grams cocoa powder
  • 200 grams maple sugar
  • 100 grams light brown sugar
  • 3 large free-range eggs
  • 1 teaspoon vanilla extract
  • 100 grams plain flour
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • Frosting Ingredients

  • 113 grams full-fat cream cheese
  • 56 grams unsalted butter, softened
  • 375 grams icing sugar
  • 25 grams cocoa powder
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • Chopped nuts to garnish (I used walnuts)
  1. Line a 12 hole cupcake tray with cupcake liners. Preheat the oven to 180C.
  2. In a jug, beat together the cooled melted butter, 50 grams cocoa powder, maple sugar and light brown sugar, eggs and vanilla extract.
  3. In a bowl sift together the flour and spices. Pour the wet ingredients into the dry and stir to combine. Don’t over mix.
  4. Divide the batter evenly between the cupcake liners and bake in the oven for about 25 minutes or until slightly cracked on top.
  5. Allow to cool fully.
  6. Make the frosting by beating together the cream cheese, softened butter, icing sugar, cocoa powder, salt, vanilla and cinnamon until smooth.
  7. Pipe or spoon onto each cupcake and decorate with some chopped nuts.

I am entering these cupcakes into mine and Kat, The Baking Explorer, blogging challenge 'Treat Petite'. The theme is 'Anything Goes' this month.

I am also entering these into this month's Simply Eggcellent hosted by Dom at Belleau Kitchen. The theme this month is Cakes - need I say more...?


  1. Replies
    1. Thanks Laura - happy National Cupcake Week!

  2. Mmmmm love the sound of the spices with the nuts...

  3. Love these!! You had me at maple spice..

  4. well aren't these absolutely divine... that frosting is sublime... I could probably live off that alone! love these and a very welcome addition to Simply Eggcellent, thank you...

  5. Fudge Brownie chocolate cookies are completely melted and smooth.When the cookies and brownies are mixed then it makes the perfect combination and delicious in taste.

    Cookie gifts

  6. Decadent. Divine. Not enough words for such beautiful cupcakes! Pinned :)

  7. These look so delicious, never had maple in a cupcake and would love to try it!


Thanks for leaving your comments. I love your feedback and really do appreciate it.

Note: only a member of this blog may post a comment.