Five-Spice Chocolate Cupcakes with Spiced Cream Cheese Frosting

Chinese five-spice powder is mostly used in savory dishes (like this pork), but it actually pairs really well with chocolate. Come to think of it, chocolate pairs well with so many spices! The original recipe was for 24 cupcakes, so I halved it below to yield roughly 12 cupcakes (I actually got 10). This recipe is from a blog called Vanilla Garlic.

For the five-spice chocolate cupcakes
100 g. (about 3.5 to 4 oz.) of quality bittersweet chocolate
1 ½ sticks margarine or butter
1 cup sugar
4 eggs
¾ cup flour
2 Tbsp. cocoa powder
¾ tsp. baking powder
1 pinch of salt
1 tsp. Chinese five-spice powder

Preheat oven to 350 °F. Line a muffin tin with paper liners.

Chop chocolate and transfer into the bowl of a standing mixer; add the margarine to the chocolate and place the bowl over a pan of simmering water (a double boiler works great too). Stir until chocolate melts and is combined with the margarine.

Remove from heat and stir in the sugar. Let the mixture cool for 10 minutes to thicken.

Place the bowl back into the mixer and beat at medium speed for 3 minutes.

Add the eggs, one at a time, mixing for 30 seconds before adding the next.

In a small bowl, whisk together the flour, cocoa powder, baking powder, salt, and five-spice powder. Add to the chocolate mixture and mix until just blended.

Scoop batter into prepared muffin tin and bake for 22 to 25 minutes, or until a toothpick comes out clean.

For the spiced cream cheese frosting
4 oz. lactose-free cream cheese, at room temperature
2 Tbsp. margarine, at room temperature
2 cups powdered sugar, sifted
¼ tsp. Chinese five-spice powder
¼ tsp. ground ginger

Cream the cream cheese and margarine together, about 3 minutes. Scrape down the sides and bottom of the bowl as needed.

Slowly add the powdered sugar. Add the five-spice powder and ginger.

Spread or pipe on cooled cupcakes. Decorate with chopped candied ginger if you’re feeling really into it.