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Spiced hot chocolate cupcakes with cinnamon buttercream recipe

Spiced hot chocolate cupcakes with cinnamon buttercream recipe

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Warming and comforting, these little cakes, spiced with cinnamon, take all that we love from a hot chocolate and deliver it in cupcake form! See method

  • Makes 12 cupcakes
  • 30 mins to prepare and 30 mins to cook
  • 332 calories / serving

Ingredients

For the cupcakes

  • 80g butter, melted​
  • 100ml milk​
  • 180g caster sugar​
  • 3 medium free range eggs​
  • ½ tsp Schwartz ground cinnamon​
  • 130g flour​
  • 1 tsp baking powder​
  • large pinch of salt​
  • ½ tsp cocoa powder​

For the cinnamon buttercream

  • 125g icing sugar​
  • 100g unsalted butter, at room temperature​
  • 125g cream cheese, fridge temperature​
  • 1 tbsp Schwartz ground cinnamon
  • ½ tsp cocoa powder​

To decorate

  • Schwartz ground cinnamon
  • mini marshmallows

Perfect with:

Schwartz Ground CinnamonAdd warmth and spice to your Christmas baking with cinnamon. Its cinnamon bark is only picked from fully mature Indonesian cinnamon trees, giving it a sweet, warm and aromatic flavour. Schwartz Ground Cinnamon
Add warmth and spice to your Christmas baking with cinnamon. Its cinnamon bark is only picked from fully mature Indonesian cinnamon trees, giving it a sweet, warm and aromatic flavour.
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Each serving contains

  • Energy

    1390kj
    332kcal
    17%
  • Fat

    19g 27%
  • Saturates

    11g 56%
  • Sugars

    29g 32%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 38.1g Protein 4.2g Fibre 0.7g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Line a muffin tin with 12 cases.​ 
  2. In a small saucepan, heat the butter with the milk until it has half melted. Remove from the heat and allow for the remaining half to melt as the mixture ​ cools down.​ 
  3. Meanwhile, whisk the eggs and sugar until light, fluffy and pale in colour. In a separate bowl, sieve the cinnamon with the flour, baking powder, salt and cocoa. Fold this mixture into the eggs simultaneously with the warm milk mixture.​ ​ 
  4. Divide between the cupcake cases, taking care not to fill quite to the top, about two-thirds of the way up the case. Bake for 20-22 mins until cooked through and bouncy ​ to touch.​ 
  5. Remove from the muffin tin and allow to cool completely before icing.​ 
  6. While the cakes are cooking, prepare the icing. In a mixer, whisk together the butter and icing sugar until blended. Add the cream cheese, cinnamon and cocoa powder and mix again.​ 
  7. When the cakes are completely cooled, spoon or pipe the icing over the cupcakes. Sprinkle over the marshmallows, a light dusting of cinnamon, and serve.​

See more Baking recipes

Tip: The cupcakes can be made ahead and frozen. Allow to defrost completely before icing and serving.​

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