Real Recipes From Real Home Cooks ®

garam masala dark chocolate cupcakes

(1 rating)
Blue Ribbon Recipe by
Brenda Washnock
Negaunee, MI

When working on desserts I like to bring something unexpected, as in this cupcake using Garam Masala seasoning. I like to make my own Garam Masala according to the region I wish to re-create, but Spice Islands has a great Garam Masala that's just right for this recipe.

Blue Ribbon Recipe

Unusual and full of spice, this dessert is excellent. The cupcake itself is very moist. If you're not familiar with it, Garam Masala traditionally includes cinnamon, cumin, cloves, cardamom and other spices. The caramel frosting complements the spice of the cupcake. The chocolaty ganache and almonds are the "icing" on these yummy cupcakes.

— The Test Kitchen @kitchencrew
(1 rating)
yield 18 serving(s)
prep time 40 Min
cook time 20 Min
method Bake

Ingredients For garam masala dark chocolate cupcakes

  • 2 c
    all-purpose flour
  • 2 c
    granulated sugar
  • 1 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1/2 tsp
  • 3/4 c
    unsweetened cocoa
  • 1 c
    boiling water
  • 2 lg
    eggs, at room temperature
  • 1 c
  • 1 tsp
    vanilla extract
  • 1 c
    butter, softened
  • 2 tsp
    Garam Masala seasoning
  • 1 c
  • 1/3 c
    caramel sauce
  • 1/2 tsp
  • 1 & 1/2 c
    powdered sugar
  • 1 c
    semi-sweet chocolate
  • 1 tsp
    heavy cream
  • 1/2 c
    salted almonds, chopped

How To Make garam masala dark chocolate cupcakes

  • 1
    Preheat oven to 350. Prepare muffin pan with cupcake liners.
  • 2
    In a medium bowl, whisk together flour, sugar, baking soda, baking powder and salt.
  • 3
    In a small bowl, combine the boiling water and cocoa by whisking, set aside.
  • 4
    In a large bowl whisk eggs, buttermilk, vanilla, and butter until smooth. Add the cocoa and boiling water to this bowl and whisk.
  • 5
    Add the dry ingredients to the wet and stir. Now add the Garam Masala and stir.
  • 6
    Fill the cupcake liners 1/2 full and bake at 350 for 18-21 minutes until springy to touch. Let cool before icing.
  • 7
    In a medium bowl, combine the butter, caramel sauce, 1/2 teaspoon salt and powdered sugar until light and fluffy with an electric beater. Frost the cupcakes before starting the ganache.
  • 8
    In a double boiler, heat 1 cup semi-sweet chocolate until melted, whisking frequently. Add 1 teaspoon heavy cream and whisk.
  • 9
    Drizzle the chocolate onto the icing and sprinkle with the chopped almonds.