Mpressive Threadz Studio Blog

Sharing my love of sewing

Chocolate Cardamom Cupcakes with Chocolate Buttercream Frosting


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.



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.

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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