Recipe

1. Preheat the oven to 175˚C/165˚C fan-assisted oven/350˚F/Gas Mark
2. Pop some cupcake cases in a cupcake tin
3. In a large bowl, cream together the butter and sugar with an electric whisk, add the treacle and the egg and egg yolk and mix until combined
4. In a separate large bowl, sift in the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt
5. Carefully heat up the milk but be careful not to boil it, and then dissolve in the baking soda into the milk
6. Add the flour mixture to the creamed butter mixture and stir until just combined, do not over mix this
7. Stir in the hot milk mixture
8. Spoon the batter evenly into the cases, and place in the oven
9. Bake for 20 mins or until slightly springy to the touch
10. Depending on your oven, the time can vary be sure to check it regularly
11. You can place a tray or similar on the top shelf of the oven with the cupcake mixture on the middle shelf of your oven to stop them browning too much on the top if necessary
12. Allow to cool for a few minutes in the pan and transfer to a wire rack to cool
13. While the cupcakes are cooling, it’s time to prepare the frosting, combine butter and cream cheese in the bowl with an electric mixer and beat until creamy and lump-free
14. Add vanilla extract and salt and stir well to combine
15. With a mixer on low, gradually add icing sugar until completely combined. (If you plan on piping your cupcakes with a small tip, sieve in the icing sugar.)
16. Once the cupcakes are completely cooled, you can frost your cupcakes. We recommend piping the frosting, but you can decorate your cupcakes however you want
17. Good luck, we can’t wait to see your creations!