Hi Friends! It’s finally here – my very first recipe created all on my own!! It took ALOT of trial and errors, but I definitely came out with a recipe that I’m excited to share and hopefully you all will love it as much as I do! This idea to create a recipe every month stemmed from receiving a set of “foodie” dice from a friend over Christmas. Because my head thinks in weird ways, I immediately thought – I could roll these dice monthly and come up with a recipe of my own. And so it began…each of the dice has ingredients on them, and one gives a category. For the month of February I rolled – a cake or cupcake, allspice, cane sugar, dark chocolate, berries and soft cheese.
It was crazy how many desserts came to mind that I wanted to try. I tested out about 8 varieties of spice cake, before I settled on a chocolate spice cake. Then I had to get the recipe just right. For about the first 6 the cupcakes turned out too dry. After reading, figuring out substitutions and how to avoid that on the next batches, I am pleased to share with you guys my Dark Chocolate Cupcake with Strawberry Marscapone Frosting.
Recipe – I made a small batch, so this yields about 8 regular sized cupcakes.
Ingredients:
3/4 cup + 2 tablespoons all purpose flour
1/2 cup cane sugar
3 tablespoons cocoa
3 tablespoons dark chocolate (roughly chopped)
1 teaspoon baking soda
1/4 teaspoon + 1/8 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons allspice
1/4 teaspoon cloves
4 tablespoons greek yogurt
1/4 cup coconut oil
1 teaspoon honey
1/4 milk (warmed)
1/4 cup water
Frosting:
2 tablespoons strawberry jam
1/2 teaspoon vanilla
1/4 cup powered sugar
1/2 cup marscapone cheese
1/2 cup heavy cream
Directions:
Step 1: Line a muffin tin pan with cupcake liners, or spray with non-stick cooking spray.
Step 2: Preheat oven to 360 degrees.
Step 3: In a medium sized bowl, mix together the dry ingredients (flour, sugar, cocoa, dark chocolate, baking soda, baking powder, salt, allspice and cloves).
Step 4: In a smaller bowl, combine wet ingredients (yogurt, oil, honey, milk and water) and mix with a mixer just until combined.
Step 5: Slowly pour the wet ingredients into the dry and mix. Do NOT over stir/mix this batter.
Step 6: Fill liners or pan with batter 3/4 of the way full.
Step 7: Place into the oven to bake 18-20 mins. Oven times may vary.
Step 8: Once you think your cupcake is ready, place a toothpick down into the middle of the cupcake. When it comes out almost all the way clean, the cupcakes are ready.
Step 9: Let cool in the pan for 5 mins, then transfer them to a cooling rack.
Step 10: While cupcakes are cooling, time to make the frosting! Mix the heavy cream, vanilla and powered sugar with a mixer until soft peaks form.
Step 11: Once soft peaks have formed, add in the marscapone and strawberry jam and mix until stiff peaks form. Do not overmix. Depending on how much frosting you like on your cupcakes, you might need to make a double batch.
Step 12: When your cupcakes have cooled, frost and top with fresh strawberries. I used a 1M piping tip for my frosting. You can find it at Michaels, Amazon, Hobby Lobby or probably anywhere that sells baking supplies.
Step 13: Enjoy the dark, spiced cake and tangy sweet frosting!
If you make this recipe, let me know how it turns out or if you have any questions. If you put a photo on Instagram tag @patternsandbatter. I would love to see your creations. Happy Baking!
xoxo
Michelle
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