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Easy Maple Cocoa Cupcakes

Hello everybody! Let me tell y’all that this week is about to end and I have been cooking some deliciousness. Yesterday it was Pad Thai, last weekend I baked cinnamon rolls and today, I am sharing with you a tasty recipe of some Maple Cocoa Cupcakes. They are fluffy and have a great sweat taste. I know, since I got my super green apple kitchen aid I have been baking a lot, but I am making up with jogging in the threadmill while my one year old is sleeping his daily nap. Lucky for me it usually lasts around an hour, so it’s plenty of time to change, exercise and get a quick shower. I know that most moms don’t know how to fit a workout on their schedule but if you can take advantage of a nap time, the best way is to invest it in your health and your little nugget will appreciate it too on the long run.

All rightie! Let’s get to the point here. To prepare these cupcakes you will need:

Easy Maple Cocoa Cupcakes
Yields 8
A delicious recipe to prepare maple cocoa cupcakes that will get you some good compliments.
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Prep Time
15 min
Cook Time
10 min
Total Time
30 min
Prep Time
15 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 1 cup butter
  2. 1 cup sugar
  3. 1/2 cup maple syrup
  4. 2 1/2 cups self rising flour
  5. 2 tbsp cocoa powder
  6. 2 tsp cornstarch
  7. 1 tbsp vanilla
  8. 1 cup evaporated milk
  9. 2 eggs
  10. 12 cupcake cups
Instructions
  1. Preheat your oven at 350 degrees fahrenheit or 180 degrees centigrades.
  2. Prepare a cupcake pan with the cupcake cups.
  3. Cream the butter and the sugar. Beat for one minute on low speed in a stand mixer.
  4. Incorporate the maple syrup, stir until incoporated.
  5. In a separate bowl, mix all your dry ingredients (flour, cocoa powder, cornstarch), then add to the mix in your stand mixer until blended.
  6. Add the vanilla and mix for 1 minute.
  7. Add the evaporated milk and mix until blended.
  8. Crack the eggs in a separate bowl and then add to the stand mixer bowl. This prevents you from getting shells in your mix.
  9. Mix for a couple of minutes or until all your ingredients are blended.
  10. Pour the mixture in the cupcake cups, leave space for them to grow in the oven.
  11. Bake for 10 minutes at 375 Fahrenheit or until the edges are browning. Usually when they are ready you can feel the smell in the air.
Notes
  1. If you can’t find self rising flour, you can use the regular all purpose flour but you will have to add 1 tsp of baking powder to compensate.
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Cream the butter and the sugar. Beat for one minute on low speed in a stand mixer.

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Incorporate the maple syrup, stir until incoporated.

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In a separate bowl, mix all your dry ingredients (flour, cocoa powder, cornstarch), then add to the mix in your stand mixer until blended.

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Add the vanilla and mix for 1 minute.

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Add the evaporated milk and mix until blended.

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Crack the eggs in a separate bowl and then add to the stand mixer bowl. This prevents you from getting shells in your mix.

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That’s about it. If you liked this recipe, share with your friends on Pinterest!

10 thoughts on “Easy Maple Cocoa Cupcakes

  1. Maple is my favorite fall flavor – more so than pumpkin spice (though I love pumpkin pie). Combining it with chocolate makes it feel as warm as a fireplace in a log cabin! I am curious to possibly come up with a glaze with some cayenne in it to add to the heat! Pinned it so I have this recipe!

  2. I don’t think I have ever had a maple cupcake. Very unique and festive for the holidays. I am tempted to try this out and veganize it for my needs. I will get back to you if I do on how it goes. Thanks!

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