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
- 40g butter
- 100g sugar
- 100g white spelt flour (see notes)
- 20g cocoa powder
- 1½ teaspoons baking powder
- 1 teaspoon vanilla sugar (or essence)
- 120ml milk
- 1 egg
- 100g cream cheese
- 20 cocoa
- 75g icing sugar
- chocolate chunks
- caramel sauce
Pre-heat the oven to 350ºF (170°C) and prepare a muffin tray with cupcake cases.
In a large bowl whisk together the sugar and butter until it is nice and light.
Next, add the flour, cocoa, baking powder and vanilla sugar and continue to whisk just until everything is combined.
In a separate bowl, beat the egg and add the milk. Pour the liquid into the butter/flour mixture and mix until everything is well incorporated.
Bake in the middle of the oven for around 15-18 minutes. Cakes will be ready when a skewer comes out clean. Allow to cool completely on a wire rack before frosting.
For the frosting: sift the cocoa and icing sugar together then add to the cream cheese and beat until everything is well combined. Dollop some on each cupcake and then adorn them with anything you fancy (I used sprinkles, caramel sauce, Maltesers and chocolate). Stuff your faces and enjoy!
These have been made with both spelt and regular flour. Therefore, if you don't have access to spelt flour you can use regular all-purpose (plain) instead.
I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.