Chocolate Spelt Overload Cupcakes

These overloaded chocolate spelt cupcakes a simple cake recipe, but the magic is all in the chocolate cream cheese frosting.

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 this chocolate 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 these overload chocolate 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.

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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

Prep Time 10

Cook Time 18

Total Time 28

Servings 6 large cupcakes

Ingredients

Cupcakes:

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

Frosting:

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

Toppings:

sprinkles
Maltesers
chocolate chunks
caramel sauce

Instructions

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

Cakes:

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.

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!

Notes

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 this recipe with imperial measurements.