• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Spice Cupcakes With Chocolate Filling and Vanilla Icing

  • 24servings
  • 35minutes
  • 208calories

Add to MenuAdd to Calendar

Source: www.food.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, D, E
MineralsZinc, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 354.88 ml all-purpose flour

  2. 236 1/29 ml granulated sugar

  3. 118 1/32 ml butter , at room temperature (or one stick)

  4. 1 large egg

  5. 2 egg yolks

  6. 7 1/39 ml baking powder

  7. 7 1/39 ml vanilla

  8. 236 1/29 ml milk

  9. 59.16 ml brown sugar

  10. 2.46 ml cinnamon

  11. 2.46 ml pumpkin pie spice

  12. 1 1/53 ml allspice

  13. 1 1/53 ml ground cloves

  14. 1 1/53 ml nutmeg

  15. 118 1/59 ml nutella chocolate hazelnut spread

  16. 59.14 ml smooth peanut butter

  17. 59.14 ml milk

  18. 1 1/53 ml pumpkin pie spice

  19. 1 1/53 ml cinnamon

  20. 59.16 ml butter

  21. 118 1/59 ml milk

  22. 236 1/29 ml confectioners' sugar (or to liking)

  23. 1/56 ml red food coloring

  24. 1/39 ml yellow food coloring

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350.

  2. Mix together the flour, sugar, baking powder, brown sugar, and spices in one bowl.

  3. Mix together the butter, eggs, vanilla, and milk in another bowl.

  4. Combine your wet and dry ingredients into one bowl together.

  5. Spray muffin / cupcake tin with non-stick spray or use paper wrappers.

  6. Fill slots halfway with batter.

  7. Bake in the over for 20 - 25 minutes or until done.

  8. For the filling, wisk together the Nutella spread and peanut butter with the milk in a bowl. Then, stir in the pumpkin spice and cinnamon.

  9. For the icing, melt the milk and butter together in the microwave, then add confectioners sugar until the icing is thick. Mix in the food coloring until you get a pumpkin or candy corn orange.

  10. When the cupcakes are done, let them cool for 10 - 20 minutes.

  11. Core the cupcakes using and corer, peeler, spoon, or knife.

  12. Pipe the filling into the middle of the cupcakes using a pastry bag or a Ziploc bag with the end cut off.

  13. Pipe the icing on the same way, creating a little swirl on top.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback