How to Make Spiced Chocolate Cupcakes With Eggnog Icing

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Line muffin pans with liners and preheat oven to 350 degrees.

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Brew a cup of your favourite coffee

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Whisk together hot coffee and cocoa powder until smooth, set aside to cool

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In another bowl, sift together flour, salt, baking soda, cinnamon and cloves

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In a stand mixer beat the egg, egg yolk and sugar on medium speed until pale yellow in colour.

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Add the sour cream and mix until combined, then add the oil and mix until combined.

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Add the flour mixture and mix until combined

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Add the cocoa mixture and mix until smooth

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Fill the cupcake liners 2/3 full and bake for 12-15 minutes or until a toothpick inserted into the centre of a cupcake comes out clean

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Allow cupcakes to cool in the pan for a few minutes before transferring to wire rack

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Once cupcakes have cooled completely, cream the butter in a stand mixer, then add 3 cups of icing sugar gradually. Add salt, nutmeg, and vanilla and blend before adding the final cup of icing sugar

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Add the eggnog 1/2 tablespoon at a time while mixing on medium speed until desired consistency is reached

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Fill icing/decorating bag with icing - putting the bag in a cup makes filling it easier!

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Start at the centre of the cupcake and ice in a circular motion towards the outside of the cupcake to achieve a rose effect

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Enjoy!

Ingredients

Cups Hot coffee
½ Cups Cocoa powder
Cups Flour
½ Teaspoons Salt
Teaspoons Ground cinnamon
½ Teaspoons Ground cloves
1 Cup Sugar
1 Egg
1 Egg yolk
Cups Sour cream
½ Cups Vegetable oil
½ Cups Softened butter
2 Cups Icing sugar (sifted)
¼ Teaspoons Salt
Teaspoons Ground nutmeg
½ Teaspoons Vanilla extract
Tablespoons Eggnog
Teaspoons Baking soda
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