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.
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.
- You can use spelt or regular flour for this recipe (just use the same amount).
