Chocolate Maple Cupcakes

Chocolate maple cupcakes

The other day my husband and I took a walk where we ended up at one of the grocery stores for a little after walk snack. As we were perusing the isles trying to decide what we wanted, we managed to end up in my favorite isle: the baking isle. And as I was looking to see if there were any new sets of sprinkles I might want to add to my growing collection, I saw a small glass jar of golden brown liquid… maple syrup!! This delectable syrupy treat is not so easy to find here in Norway where everyone seems to think it’s too sugary and can’t understand why in the world we’d want to make a sticky mess out of our pancakes (here they smear pancakes with jam and eat them with their hands). So I snatched it up (even at almost $20 for a bottle) and raced home to add it to my ever growing list of Fall baking ideas.

Chocolate Maple Cupcakes
Yields 12 cupcakes

For the cupcakes:
1/2 stick (57 grams) butter, softened
1 cup granulated sugar
2 large eggs
1 tsp. baking powder
1 tsp. vanilla extract
4 tbsp. baking cocoa
1 cup all purpose flour

1/2 cup milk

For the frosting:
2 1/2 sticks (285 grams) butter, softened
2 cups powdered sugar
3-4 tbsp. maple syrup
1/2 tsp. cinnamon

Start by preheating your oven to 350* Fahrenheit (175* Celsius) and lining your cupcake pan(s) with liners. In a large bowl, beat the softened butter until smooth. Add the granulated sugar and mix until small, sugary lumps form. Add the eggs, baking powder, and vanilla extract. Mix until the batter is smooth and no longer lumpy. Add the baking cocoa and gently stir it until all the lumps of powder are gone. Add the flour and mix on low until all the ingredients are well combined. Add the milk and mix on low until just integrated in the rest of the batter. Pour the batter into the lined cupcake pan(s) and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Chocolate cupcakes

Chocolate cupcakes

To make the frosting, beat the softened butter on high until smooth. Add the powdered sugar and beat until the mixture returns to a smooth, creamy state. Add the maple syrup and cinnamon, and mix until all ingredients are well combined. Spoon the frosting into a piping bag and affix with a piping tip of choice. Pipe onto the cooled cupcakes.

Chocolate cupcakes with maple frosting

Chocolate garnish

To make the chocolate garnish, I simply piped melted chocolate onto wax paper in the design I wanted and let it cool for about 5 minutes in the freezer so it was cool enough to handle with warm hands.

Chocolate maple cupcakes

Happy baking!

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