Chocolate Cardamom Cupcakes
Adapted from Evil Shenanigans website
Makes 24 cupcakes
- 1-1/2 cups all purpose flour
- 2 teaspoons cardamom
- 1/2 teaspoon cinnamon
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup Dutch-processed cocoa powder
- 1-1/2 cups sugar
- 1/2 cup (1 stick) butter, melted
- 2 ounces dark (64% or higher) chocolate melted
- 2/3 cup buttermilk
- 2 large eggs
- 2 large egg whites
- 2 teaspoon vanilla
- 1 recipe for chocolate cream cheese frosting
Step 1: Heat the oven to 350 F and line 24 cupcake tins with cupcake paper liners.
Step 2: In a large bowl whisk together the flour, spices, salt, baking powder, and baking soda until well blended. Add the sugar and whisk to incorporate.
Step 3: In a medium bowl combine the butter, melted chocolate, buttermilk, eggs, and vanilla.
Step 4: Pour the wet ingredients into the dry and whisk until blended, but do not over mix.
Step 5: Divide the batter evenly among lined cups, filling each about three quarters full. Bake for 18 to 22 minutes, or until the cupcakes spring back when gently pressed in the center. Cool the cupcakes in the pan for three minutes then turn out onto a wire rack to cool completely.
Step 6: Once the cupcakes are cool frost the cupcakes as desired with chocolate cream cheese frosting.