Chocolate Spice Cupcakes For Two
By Stefani PollackWhile these chocolate spice cupcakes for two take only five minutes of prep time and “bake” in the microwave for just ninety seconds, there is nothing simple about their taste. Brown sugar, ginger, nutmeg, cinnamon, and allspice bring the best part of the classic spice cake to a cupcake that will thrill chocolate lovers. Serve warm with a dollop of whipped cream and festive sprinkles.
Be sure to microwave the cupcakes in silicone cupcake liners – paper liners won’t hold their shape and foil liners are not microwave safe.
Chocolate Spice Cupcakes For Two
Yield: 2 cupcakes
Yield: 2 cupcakes
Ingredients:
2 tablespoons all-purpose flour
2 tablespoons brown sugar
4 ½ teaspoons unsweetened cocoa powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
4 ½ teaspoons milk
1 ½ tablespoons unsalted butter, melted
½ egg, lightly whipped (approximately 2 tablespoons whipped egg)
Prepared Whipped Cream
Sprinkles
2 tablespoons all-purpose flour
2 tablespoons brown sugar
4 ½ teaspoons unsweetened cocoa powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
4 ½ teaspoons milk
1 ½ tablespoons unsalted butter, melted
½ egg, lightly whipped (approximately 2 tablespoons whipped egg)
Prepared Whipped Cream
Sprinkles
Directions:
Whisk flour, brown sugar, cocoa powder, cinnamon, nutmeg, allspice, and ginger in a small bowl.Mix in milk, butter, and egg.
Divide evenly between two silicone cupcake liners.
Divide evenly between two silicone cupcake liners.
Microwave on medium for one minute.Microwave again on medium for thirty seconds. If the cupcakes do not bounce back when lightly touched, repeat this step.
Top with whipped cream and sprinkles.
Serve warm.
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