Mpressive Threadz Studio Blog

Sharing my love of sewing

Chocolate Cardamom Cupcakes with Chocolate Buttercream Frosting

2 Comments


chocolate cardamom cupcakeI 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.
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Author: Mpressive Threadz

I started sewing when I was 11 years old, and had my own clients when I was 12. I graduated from the H.S. of Fashion Industries, majoring in fashion design. I expanded my technical background by attending evening classes at the Fashion Institute of Technology and working many years at a major pattern company. I have been creating custom wedding gowns and evening dresses for more years than I care to count. I LOVE WORKING WITH FABRICS. I love fine sewing techniques. I love creating beautiful dresses.

2 thoughts on “Chocolate Cardamom Cupcakes with Chocolate Buttercream Frosting

  1. Ohh I am swooning over this picture. YUM!

    • Thank you! I hope you will try the recipe.

      The cupcake is D@^n good according to the hubby, which is definitely a compliment.

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