Chocolate Spice Cupcakes

(From Cupcakes & Muffins–Weldon Owen)

Oven: 350°F

Makes 12-16 cupcakes


1 stick unsalted butter, room temperature
1 C packed light brown sugar
2 medium eggs
1 1/2 C all-purpose flour
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
2 tsp. pumpkin pie spice
1/4 C unsweetened cocoa
3/4 C milk


1. Preheat oven, and line muffin tin with cupcake liners. In a medium mixing bowl, whisk together the flour, cocoa, spices and baking powder. Set aside. In a large mixing bowl, cream together the butter and sugar until light & fluffy. Add eggs, one at a time, mixing after each addition. Add the flour and milk to the mixture in 2 additions each, scraping down the sides of the bowl & mixing until batter is smooth.

2. Spoon the mixture into the cupcake liners, and bake for 25 minutes or until a skewer or knife inserted into one of the cupcakes comes out clean. Cool in the pan 5 minutes, then remove and cool completely on a wire rack. Frost or decorated as desired.

One Reply to “Chocolate Spice Cupcakes”

  1. Pingback: Monday’s Manicotti and Many, Many Cupcakes | Tramplingrose

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