Spiced choc cupcake

A spiced chocolate cupcake experiment

Spiced choc cupcake

I had an intense craving for dessert the other night, but nothing to hand. So I decided to raid the store cupboard (note – more like very messy baking cupboard) and see what I could come up with.

I had a pot of Green and Black’s cocoa powder, and as it’s the festive season I thought why not make a quick all-in-one spiced chocolate cake mix? So I did. And it was good. Although, I think it would benefit from some orange zest and milk chocolate chips (I didn’t have any!) next time. The addition of some melted dark Green and Black’s on the top was a very welcome bitter note, though perhaps too bitter for some!

I didn’t actually write the recipe down, but the method is simple…4-4-2-4. If in doubt, stick to this old classic ratio of ingredients 4 ounces each of butter, sugar and flour, plus two eggs. It works every time.

In this case 3oz flour plus 1oz cocoa – though you could do less or more, depending on your palate. Add spices to taste – I used 1tsp cinnamon, a squirt of nutmeg syrup, 1tsp vanilla essence and 1/2 tsp mixed spice.

I used the Mary Berry classic all-in-one method i.e. chuck it all in a bowl and beat with an electric whisk until smooth. I baked them for 12 minutes at 180.

Serve warm, straight out the oven with some extra melted chocolate and cream if you like.

Here’s a handy link to Nigella’s website for anyone looking for metric / cups equivalents

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