125 grams butter (room temperature)
150 grams dark brown sugar
90 grams molasses
30 grams golden syrup
25 grams vegetable oil
55 ml hot water
50 ml warm milk
2 eggs (room temperature)
190 grams flour
1 tablespoon cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
White chocolate buttercream
240 g butter (room temperature)
280 g confectioners sugar
180 g white chocolate (melted and slightly cooled)
4 tablespoons heavy cream
Preheat oven to 175 C.
In a bowl, combine the flour, cocoa powder, baking powder, baking soda, and spices. Set aside.
In a clean bowl, vigorously mix together the melted butter and eggs. Add the sugar, golden syrup, and molasses. Mix until combined. Lastly, add the oil and mix until smooth and fully combined.
Gently fold in the flour mixture using a spatula or spoon. Don’t over-mix.
Add the milk and the water and stir until combined.
Fill cupcake tins about 3/4 full.
Bake for 15-20 min until the cupcake springs back or when a toothpick inserted in the middle of the cupcake comes out with a few moist crumbs.
Let cool completely before frosting.
Make the buttercream while it’s cooling.
Beat the butter for a few seconds, making sure it’s lump free and soft. Slowly add the confectioner's sugar. Continue to beat until combined and creamy. Add the melted chocolate and beat for 5-10 seconds.
Add the heavy cream and beat for another 30 seconds until it’s fluffy and smooth.
Use any liquid food color to color your frosting to your liking.
Decorate and enjoy!