• Bruni

Spiced Chocolate Cupcake with Plum Filling and Coffee Topping

Updated: Jan 11, 2019

We love coffee, spices and chocolate.

Why not to combine everything together in a super moist and airy cupcake?!

If we were to have everything we love in a cupcake - that would be it!

Our recipe relies on two carriers of soft and airy texture: sour cream and egg whites.

Cupcake batter has a good balance of spices, chocolate and cocoa.

Plum marmalade compliments the texture and flavours really well.

All is topped up with Chocolate Coffee Ganache and Soft Coffee Topping.

Yield: 12 cupcakes

Time: 20 minutes prep + 22 minutes baking

Form: cupcake tin



- 2/3 cup* + 3 tablespoons (130g) all-purpose flour

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- 2 teaspoons cinnamon

- 1 tablespoon gingerbread spice** (see Hints)

- 1/2 teaspoon salt

- 120g unsalted butter

- 2/3 cup (135g) light brown sugar

- 50g dark chocolate

- 3 Tablespoons (24g) Dutch Cocoa

- 1 large egg

- 2 egg whites

- 1/2 cup sour cream (120g), room temperature

- 200g plum marmalade, room temperature

*cup = 250ml cup

Coffee Ganache:

- 1 teaspoon instant coffee granules

- 50ml double cream

- 120g dark chocolate

Coffee Topping:***

- 150g unsalted butter, room temperature

- 200g white cream cheese

- 2 teaspoons instant coffee granules

- 2 teaspoons full fat milk

- 1 teaspoon Kahlua (optional)

- 1 cup confectioners’ sugar, sifted

- pinch of salt


1. Preheat oven to 170C and line cupcake tin with cupcake cases.

2. Prepare dry ingredients: Sift flour with cinnamon, gingerbread spice, baking powder, baking soda and salt. Set aside.

3. Prepare gingerbread chocolate mixture: In a small pot melt butter and chocolate. Add cocoa and stir until combined. Set aside (you will use lukewarm).

4. Combine batter: Beat egg whites with a pinch of salt until firm. Set aside. In a main bowl beat 1 large egg with sugar until creamy (3 minutes on high speed). Add chocolate mixture (from Step 3) and mix until combined. Start adding dry ingredients (from Step 2) alternating with sour cream (flour/sour cream/flour/sour cream) gently stirring with wooden spoon after each time. As a last step add egg whites. Place 1 tablespoon of batter into cupcake case, add 1 teaspoon of plum marmalade and cover with 1/2 - 1 tablespoon of batter. You want to fill the cupcake case 2/3 high.

5. Bake at 170C for 20-22 minutes. Leave in the cupcake tin for 5 minutes before transferring to the cooling rack.

6. Ganache: Bring 50ml double cream to boil, add coffee, chocolate and stir until smooth consistency is achieved. If too thick add more double cream, if too thin add more chocolate. Dip cupcakes in ganache and transfer to the cooling rack.

7. Coffee Topping: Warm up two teaspoons of milk and stir in instant coffee. Set aside to cool. Beat butter for 2 minutes until soft and creamy, add sifted confectioners’ sugar and beat for 3 minutes on medium speed, add white cream cheese and pinch of salt and beat for 1 minute. Add coffee and Kahlua (if using) and mix until combined. This topping is soft to go with airy texture of cupcake. If you want to go for firm topping see Hints.


1. ** If you don’t have gingerbread spice you can mix: 1/4 teaspoon ginger, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 1/4 teaspoon cardamom/or cinnamon.

2. Make sure ingredients are at room temperature where suggested.

3. We tested our recipe in jumbo muffin tin for mini cake effect and it works really well (bake 10 minutes longer). If you spray the tin with non-stick spray you don’t need to use cases (jam does not stick and bakes well without the liners).

4. We are giving you a fairly jazzed up recipe but you can strip it or take it further as you wish. Spiced Chocolate cupcake batter alone is amazing - moist, soft and airy.

5. *** The coffee topping in this recipe sets but is soft and creamy, full of delicious coffee flavour. If you want to go for firm Coffee Flavoured Topping increase the amount of sugar to 3 cups, decrease cream cheese amount to 100g and increase butter amount to 250g.

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