There are many, many reasons why I love this time of year. But holiday baking may just be my favorite part. The cookies, the candy, the whole crazy carb overload— I love it all, both the baking and the eating. The only way I could love it any more would be if holiday calories didn’t count. Wouldn’t that be nice?
But I guess I’ll just have to settle to sharing with family and friends, donning my stretchy pants, and vowing to eat nothing but veggies come the new year. Totally worth it.
We bought our first carton of eggnog over the weekend and after enjoying some on ice with a little bourbon, the baking wheels in my head starting turning, wondering what new thing I could do with it. Then later I started craving a chocolate cupcake, and that’s how these spiced chocolate cupcakes with eggnog buttercream were born.
To make them stand apart from other chocolate cupcakes I’ve baked before, and to make them more fitting for the season, I added some cinnamon and cloves. I love what that little bit of spice did to the cupcakes, how they mingled with the chocolate and go so well with the eggnog buttercream, which is one of my new favorite things. It tastes just like eggnog without being too overpowering. If you’re only a mild eggnog fan, you’ll still love these cupcakes.
- ½ cup + 2 tablespoons (145 ml) hot coffee
- ½ cup (55 grams) unsweetened cocoa powder
- 1¼ cup (155 grams) all-purpose flour
- ½ teaspoon salt
- 1¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 cup (200 grams) sugar
- 1 large egg
- 1 large egg yolk
- ½ cup + 2 tablespoons (140 grams) sour cream
- ½ cup (115 ml) vegetable oil
- 1 cup (226 grams) unsalted butter, at room temperature
- 4 cups (450 grams) powdered sugar, sifted
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Splash bourbon (optional)
- 2-4 tablespoons eggnog
- Preheat oven to 350 degrees. Line a muffin pan with cupcake liners or grease and flour.
- In a small bowl, whisk together the hot coffee and cocoa powder until smooth and no lumps remain. Set aside to cool slightly.
- In another bowl, sift together the flour, salt, baking soda, cinnamon, and cloves.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the egg, egg yolk, and sugar on medium high speed until pale yellow in color. Add the sour cream and mix until combined, followed by the vegetable oil. Add the flour mixture all at once and mix until combined. Add the cocoa mixture and mix until smooth, scraping down the sides of the bowl as needed.
- Fill the cupcake liners ⅔ full with the batter and bake until a toothpick inserted into the center of a cupcake comes out clean, 12-15 minutes. Let cupcakes cool in the pan for a few minutes, then turn out onto a wire rack to cool completely.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, powdered sugar, salt, nutmeg, vanilla, and bourbon (if using). Add the eggnog a tablespoon at a time while mixing on medium high speed until desired consistency is reached. Increase speed to high and beat for a few minutes until smooth.
- Frost cupcakes with the buttercream. The cupcakes should be stored in an airtight container and will keep at room temperature for several days and about a week in the fridge.
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