I love spices and cardamom is one of my favorites. The aroma of cardamom is so intoxicating! One day I had a craving for cake and ice cream and made a microwave chocolate cake in a cup, throwing in a pinch of cardamom. YUM!
Today I wondered what a cupcake would taste like using the same flavor profile. I sprinkled chopped pistachio nuts on frosted cupcakes. DELISH!
Below is my recipe for Chocolate Cardamom Cupcakes with Chocolate Buttercream Frosting. Click here for the PDF file.
ENJOY!
Cupcakes:
The batter yields between 9 – 12 cupcakes.
⅔ cup all-purpose flour
½ cup cake flour
2 tablespoon cocoa powder
½ teaspoon ground cardamom
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
⅓ cup buttermilk
¼ cup orange juice
1 teaspoon McCormick orange peel
⅓ cup extra-virgin olive oil (fruity)
2 tablespoons butter (room temperature)
¾ cup sugar
1 egg
½ teaspoon orange extract
- Preheat oven to 350°. Position oven rack to the middle of the oven.
- Put cupcake liners in cupcake baking pan.
- Sift together flours, cocoa powder, cardamom, baking soda, baking powder, and salt in a bowl. Set the flour mixture aside.
- Mix together buttermilk, orange juice and orange peel in a cup. Set the milk mixture aside.
- Beat olive oil, butter, and sugar in a large mixing bowl on medium speed for 2 minutes.
- Add egg and orange extract to the mixing bowl. Beat on medium speed for 2 minutes until smooth and silky looking.
- Add ½ of the flour mixture and ½ of the milk mixture to the mixing bowl. Beat on medium speed for 1 minute. Scrape down the sides of the bowl.
- Add remaining flour and milk mixtures to the mixing bowl. Beat on medium speed for ½ minute. Remove beater(s) and scrape batter from beater(s) into mixing bowl. Scrape down sides of the bowl. Stir batter a few times with spatula to incorporate any streaks of flour.
- Fill cupcake liners half full, which is a scant ¼ cup.
- Bake for 20 minutes. Remove from oven.
- Let cupcakes sit for about 5 minutes then remove from pan. Cool cupcakes completely before frosting them.
Chocolate Buttercream Frosting:
4 ounces of butter (room temperature)
2 tablespoon extra-virgin olive oil
½ teaspoon orange extract
1 ¼ cups of confectioner’s sugar
¼ cup of cocoa powder
1 teaspoon orange juice
- Beat butter, olive oil and orange extract on medium speed for 1 minute.
- Add confectioner’s sugar, cocoa powder and orange juice. Start on low speed and beat for 1 minute until mixed well. Scrape down sides of bowl.
- Beat on high speed for 3 minutes until light and fluffy.
- Frost cupcakes.
December 2, 2012 at 1:01 am
Ohh I am swooning over this picture. YUM!
December 2, 2012 at 6:14 pm
Thank you! I hope you will try the recipe.
The cupcake is D@^n good according to the hubby, which is definitely a compliment.