Last year it was the first time I tried eggnog. I wasn’t sure what to expect but I wasn’t impress. I didn’t feel it was something I see myself drinking while chatting with my friends and family and having a great time.
But I love baking with eggnog. I love the nutmeg sweet flavor it gives to baked goods. I have tried eggnog in a couple of recipes : eggnog chocolate chip bread, eggnog pumpkin bread, eggnog nutella cookies and eggnog pumpkin cupcakes but I wanted more.
I wanted more chocolate and eggnog.
I knew I wanted to used chocolate cream cheese frosting but wasn’t sure how I wanted the cupcakes : chocolate eggnog cupcake or just eggnog cupcakes. It was time to toss a coin. Tail? Head? Eggnog cupcakes it is.
It was time to take the butter and the eggs out of the fridge, measure the flour and prepare my kitchen for a pile of dirty dishes.
Few hours later I got out of the oven the cupcakes. The eggnog flavor was to powerful made me take a bite of one without thinking twice. I had probably eaten it all if I hadn’t burned my tongue with it. The cupcakes are sweet, with a small crumb and the nutmeg aroma makes them absolutely irresistible.
I added some nutmeg to the chocolate cream cheese frosting, but if you feel a little adventurous you can add some rum.
Flavorful eggnog cupcakes topped with velvety chocolate cream cheese frosting
- 6 tbsp (84 grams) room temperature butter
- 1/2 cup sugar
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp nutmeg
- 1 1/3 cup (160 grams) all purpose flour
- 1/2 cup (60 ml) eggnog
- 1/4 cup (56 grams) room temperature butter
- 1 cup (226 grams) room temperature cream cheese
- 4 cups (480 grams) powder sugar
- 1/2 cup (40 grams) unsweetened cocoa powder
- 1/2 tsp nutmeg
- Eggnog cupcakes
- Heat the oven to 350F. Place paper liners in 10 cupcake holes. Set aside.
- In a mixing bowl cream the butter with the sugar until light and fluffy.
- Scrape the sides of the bowl with a spatula, start mixing again and add the 2 eggs, one at a time. Scrape again the bowl.
- Add the nutmeg and baking powder.
- Alternately add the flour and eggnog. Mix until just combined.
- Pour the batter into the prepared 10 cupcake holders, lift the pan about two inch above the counter-top and drop it (on the counter top) - these way any air-bubbles inside the batter break and the cupcakes bake with no holes
- Bake in preheated oven for about 20 minutes or until a toothpick inserted in the middle comes out clean.
- When the cupcakes are baked leave to cool slightly in the pan before removing.
- Cool completely before frosting.
- In a mixing bowl cream the cheese and butter until fluffy.
- Sift together the powder sugar, cocoa and nutmeg and slowly, 1/2 cup at a time add to the creamed mixture.
- When all the sugar is incorporated increase the spreed to medium and mix for 2-3 minutes. The frosting should be velvety and stiff enough to be piped.
- Spoon the frosting into a piping bag and frost the cupcakes. I used 1M tip from Wilton.
For other Christmas sweets check out #25recipestoXmas
Sending love your way,