Overloaded Chocolate Spelt Cupcakes with Chocolate Cream Cheese Frosting





This recipe for chocolate spelt cupcakes was originally published on The Culinary Jumble (my former blog) using regular flour. 

These simple chocolate cupcakes are overloaded within an inch of their life. You couldn’t add more decadence if you tried. 

The chocolate spelt cupcakes were inspired by my equally decadent and over the top chocolate overload layer cake with a Nutella frosting.

Take neither of these overload cakes lightly. They are dangerous in the wrong hands. Seriously though, they are crazily naughty, but are ideal for birthdays or special occasions when a delicious treat is order of the day.



Can I use butter in the frosting?

I much prefer cream cheese for my frosting. Although I used butter for my Victoria sandwich, I find too much butter sickly. That said, it is absolutely down to personal choice, and if you’d like to go with a chocolate buttercream frosting, I think it would work amazingly well. 


What can I decorate the cupcakes with?

The great thing is you could overload the cupcakes with pretty much anything you fancied. I had some caramel, so drizzled that over, and added a touch of gold sprinkles for a little sparkle. As if the cake needed more chocolate, I dunked in strips of thick chocolate.

You don’t have to go with chocolate frosting, either. Cherry and raspberry frosting, with butter and cream cheese, would go so well with the chocolate cupcakes. So would butterscotch frosting, or even white chocolate frosting. 


If you like decadent chocolate cakes, you will love these:


Spelt Chocolate Fudge Layer Cake

One Layer Chocolate Fudge Cake

White Chocolate Mud Cake

Almost Tiramisu Chocolate Cake

Chocolate Fudge Kladdkaka







Overloaded Chocolate Spelt Cupcakes with Chocolate Cream Cheese Frosting

These overloaded chocolate spelt cupcakes are a simple spelt flour recipe but the magic is in the chocolate cream cheese frosting.
Course Cupcake
Cuisine American
Keyword Chocolate Spelt Cupcakes
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 6 large cupcakes



  • 100g (½ cup) sugar
  • 40g (⅛ cup) butter (softened)
  • 1 teaspoon vanilla extract
  • 100g (⅚ cup) white spelt flour (see note 1)
  • 20g (2¾ tbs) cocoa powder
  • teaspoons baking powder
  • 120ml (½ cup) milk
  • 1 egg


  • 100g (3½ oz) cream cheese
  • 20g (2¾ tbs) cocoa
  • 75g (¾ cup) icing sugar


  • sprinkles
  • Maltesers
  • chocolate chunks
  • caramel sauce


  • Pre-heat the oven to 350ºF (170°C) and line a muffin tray with cupcake cases.


  • In a large bowl, whisk together (or use a stand mixer) the sugar and butter until it is nice and light. Mix in the vanilla.
  • Next, add the flour, cocoa, baking powder and continue to whisk just until everything is combined.
  • In a separate bowl, beat the egg and milk together.
  • Pour the egg and milk into the butter/flour mixture and mix, just until everything is well incorporated.
  • Bake in the middle of the oven for around 15-18 minutes. The cakes will be ready when a skewer comes out almost clean.
  • Allow to cool completely on a wire rack before frosting.


  • Add the cream cheese to a bowl.
  • Sift the cocoa and icing sugar together.
  • Add the dry ingredients to the cream cheese and beat together.
  • Dollop some on each cupcake and then adorn them with anything you fancy (I used sprinkles, caramel sauce, Maltesers and chocolate). Enjoy!


  1. You can use spelt or regular flour for this recipe (just use the same amount).
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America (and the rest of the world). I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments. 
Overloaded Chocolate Spelt Cupcakes with Chocolate Cream Cheese FrostingOverloaded Chocolate Spelt Cupcakes with Chocolate Cream Cheese Frosting

1 thought on “Overloaded Chocolate Spelt Cupcakes with Chocolate Cream Cheese Frosting”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating