My Tivo is my best friend. I absolutely adore the thing. I actually have two, one of which is connected to a TV with a cable box (for shows on the premium channels), and the other resides in my office – my main TV viewing room. I know, you’re wondering why I’m talking about Tivo when the title is about cupcakes. I’ll get there . . . I watch very little network TV (The Closer, Oprah, Grey’s Anatomy and CBS’s Sunday Morning being exceptions) Most of my Tivo-watching comes from a variety of other cable channels. I simply can’t get enough of Meerkat Manor. I’m still mourning the loss of Flower. I love Miami Animal Police too. Antiques Roadshow. House Hunters. Little People, Big World. Dog Whisperer (and we don’t even have a dog anymore, but I love Caesar Milan.) And it was smokin’ during the Olympics. I couldn’t quite keep up with the Olympics and ran out of space on my 40-hour Tivo. I also record a variety of art and painting programs, plus a few esoteric cooking shows. I do like the Barefoot Contessa, and Rick Bayless too. And Michael Chiarello. Then there’s Ellen, and Oprah (she’s on hiatus at the moment). Fortunately, not all of these programs are running at the same time or I’d not be able to keep up with my regular programs. I just recently started watching Martha. Sometimes her subjects don’t interest me, so I just delete. But the subject last week (of re-runs, actually) was cupcakes. Okay, see, I told you I’d get there.
I can count on one hand the number of times I’ve made cupcakes since my daughter Dana was a little tyke. But, as I’m sure you’ve seen, they’re all the rage now, with really unusual cake flavors, frosting and decorating. So Martha had a guest on from a bakery in Santa Monica the other day. And one other day she entertained a group of three women who have the blog called Cupcakes Take the Cake. All three ladies post about cupcakes. That’s it. Cupcakes. Martha asked each one about her favorite cupcake. I don’t even remember two of them, but Allison Bojarski said it was her Chocolate Spice cupcakes with a Chocolate Spice Glaze.
Being about 8 feet away from my computer, I hopped over to Google them. Bingo. Got it. Since we were having guests for dinner a few nights later I decided to try them. I’m usually game for trying new recipes for guests (I know, call me crazy). Not having made any cupcakes for years, it was fun to do, and these are very unusual. They have a warm-mouth and warm-belly feel to them because of the addition of ancho chile powder in both the cake and the glaze. And there are a bunch of other Fallish kinds of spices in there too (like cloves, nutmeg, cinnamon, and ginger).
I don’t dislike Red Hots, but I wasn’t going to buy them just for these cupcakes, so I used some chocolate nonpareils I had in my chocolate stash (the chocolate-eating bugs hadn’t infiltrated the hard plastic box they were in). I bought them for a cookie I made last Christmas, the Chocolate Kiss Treasures that I will be making again this year – they have a nonpareil nestled on the top of each cookie.
The only things I’ll tell you about these are: (1) the glaze is gooey and needs some finesse putting it on to avoid letting it drip down the sides; (2) the measuring of all the spices takes an extra few minutes; (3) if you don’t have ancho chile powder, order some from Penzey’s. Ancho chile powder is very mild – you could add a lot of it to a pot of soup and barely know it’s there. Anchos are not hot, just barely warm; (4) because the cupcakes are made with cocoa, they’re not as wicked as some. The good stuff (chocolate) is in the glaze, which is applied while it’s meltingly hot.
A cupcake stand is not in my repertoire (and no, I don’t really want one) but I do have a double-decker plate/stand thing that perfectly fit 9 cupcakes, exactly the number of guests at our table. That’s one end of it you see in the photo above. We were dining outside, so I just walked the plate around and served each person. (Next time I’ll serve each on a plate with a paper napkin.)
My DH didn’t love these – but he’s not particularly a chocolate fan, either. Would I make them again? Yes – maybe for the right meal. They were good. At least I thought they were. Different. But, maybe not to everyone’s palate. My guests all said they were good, but I don’t know if they were just being nice. Maybe some of them, if they read my blog, will leave a comment here and let me know what they thought. That way you can get another opinion or two.
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Chocolate Spice Cupcakes with Chocolate Glaze
Recipe: Cupcakes Take the Cake (blog), created by Allison Bojarski, August, 2008, via Martha Stewart’s TV program
Servings: 12
CUPCAKES:
1 1/2 cups unbleached flour
1/3 cup cocoa powder — unsweetened
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup coffee — or water, cold
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ancho chile powder
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground ginger
1 pinch ground cloves
1 pinch freshly ground black pepper
2 tablespoons white vinegar
GLAZE:
7 ounces bittersweet chocolate — chopped
1/2 cup milk — or cream, or hot water
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ancho chile powder
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground ginger
1 pinch ground cloves
1 pinch freshly ground black pepper
12 small candies: Red Hots, chocolate nonpareils, or your choice
Before starting, measure all the dry spices in two separate small containers.
CUPCAKES:
1. Preheat oven to 375.
2. Sift together the flour, cocoa, soda, salt and sugar in a medium sized bowl.
3. In a 2-cup measuring cup, measure and mix together the oil, water, vanilla and all the spices. Pour the liquid ingredients into the bowl with the flour mixture and stir batter with a fork or a small whisk. When the batter is smooth, add the vinegar and stir quickly.
4. There will be pale swirls in the batter where the baking soda and vinegar are reacting. Stir just until the vinegar is evenly distributed throughout the batter. Pour the batter into 12 paper-lined muffin tins.
5. Bake for 18-20 minutes, or until an inserted toothpick comes out clean. Remove from oven and set on a cooling rack until they are at room temperature.
CHOCOLATE SPICE GLAZE:
6. Carefully melt the chocolate, either in the microwave or on the stove with a double boiler. Stir the hot liquid, the spices and the vanilla into the melted chocolate until smooth.
7. Spoon the glaze over the cupcakes immediately, while the glaze is still hot. Go back and add more to the center only. Try not to allow the glaze to drip down the sides, as it’s a sticky, gooey glaze you really don’t want to get all over your hands.
8. Place a red hot, or nonpareil in the center of each cupcake. Refrigerate the cupcakes for at least 30 minutes to set the glaze, then allow to sit at room temperature. Will keep in a covered container for 3 days.
Per Serving: 236 Calories; 19g Fat (65.1% calories from fat); 4g Protein; 19g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 208mg Sodium.

Sandy Gabor
said on August 28th, 2008:
Both Bob and I LOVED these cupcakes, they where very light and delicous flavors…
highly recommend!