Have you ever had that moment in the kitchen when you needed an ingredient and then realized you just ran out of it? That is how these super moist cupcakes came to be!
You see, I was trying to follow this delicious pumpkin muffin recipe I made for the ladies that attended the Bible Journaling Workshop. The women enjoyed them so much that I knew this would be the recipe I would use for a party we were attending.
I had all the ingredients laid out but then when I doubled the recipe I thought I did not have enough Coconut Sugar Palm, which is what I use instead of Brown Sugar.
(It turned out I did have enough Sugar Palm but I didn’t realize that at the time because I was doubling the already doubled quantity. Anyway, back to my assumption that I didn’t have enough of what I needed.)
Once upon a time not having enough of the item I needed would have led to a major disaster. I would have substituted a ridiculous ingredient, because I was ingredient and cooking illiterate.
Just to give you an example, I once put too much salt in a raw squash soup I was making and tried to add what I thought would bring the soup back to a good balance – so I added sugar! YUK!!!! I later literally had to throw that cookbook away because I felt sick every time I looked at it.
Fortunately, over the past 5 years I have learned a little. The biggest thing I’ve learned is that you can’t go wrong with cocoa!! Everything tastes better with chocolate, right?
Ok, I have to admit that at first I was a little concerned, but once my children licked the batter from spatulas clean off, I thought there was a chance of still pulling of a successful cupcake making afternoon.
My husband, who is my favorite food critique because he is hilariously honest with me, said these were the moistest cupcakes I had ever made and he couldn’t eat enough of them. I may be exaggerating by about 5 seconds but he seemed to devour 2 cupcakes in the span of about 30 seconds.
To me, these cupcakes are not only moist but are the complete chocolate compliment to all the holiday flavors – pumpkin, cinnamon, nutmeg and clove.
So without further adieu, here is the recipe for the moistest Spiced Chocolate Cupcakes around!
Obviously, it has been altered from it’s original form but not by much and I’m sharing the double batch quantities because this is how I made it.
Spiced Chocolate Cupcakes
Spiced Chocolate Cupcakes Printer Friendly Version Printer Friendly Version
I recommend using all organic ingredients for the best flavor.
Pour all the following Dry Ingredients into one bowl & mix:
- 3 1/2 cups All Purpose Flour
- 2 cups cane sugar
- 1 1/3 cup coconut sugar palm (or brown sugar)
- 2/3 cups of cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
Pour all the following Wet Ingredients into another bowl & mix:
- 4 eggs
- 2 – 15 ounce cans Pumpkin Pie Mix
- 1 cup coconut oil – melted
- 2 teaspoons vanilla extract
- Preheat oven to 375 degrees.
- Put festive cupcake liners in the baking pan.
- Mix all dry ingredients together.
- Mix all wet ingredients together.
- Then mix the wet ingredients in with the dry until a delicious batter forms.
- Use a cookie dough scoop or an ice cream scoop to put the batter evenly into all the cupcake cups.
- Bake the cupcakes for 15 minutes or until a toothpick inserted in the middle of the cupcake comes out clean.
- Let cool on a rack for 5-10 minutes and then enjoy with a cup of milk!
So the next time something in your life or your kids’ lives turns out different than expected, enjoy making these cupcakes together and be reminded how this once delicious pumpkin muffin recipe turned out completely different yet still delicious! And as long as we are walking with God, our struggles, challenges and disappointments will turn into something wonderful too.
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