Cinderella’s Chocolate Velvet – Birthday Cupcakes with Added Magic

Hey folks. I’m turning 32 tomorrow, so today you’re getting a speedy post containing the recipe I’m using for my birthday cupcakes.

I grabbed this recipe from Pinch My Salt (although I had a look at this one from Probably Cupcakes, too, for reference), and then mucked with it a little bit.

They’re a chocolate-velvet cupcake that uses (handily seasonal) pumpkin purree[1] to add a velvety texture. The spices add a kick of high-energy and a heap of love and passion to my coming year and, as a lover of shoes and wish-craft, the pumpkin brings in some Cinderella-style correspondences for wishes coming to fruition and achievement of goals. I think they’re a very fitting combination with birthday candles.


Cinderella’s Chocolate Velvet Cupcakes

1½ C flour[2]
1 C cocoa
2 tsp baking powder
1 tsp baking soda
½ tsp salt
½ tsp each: cinnamon, nutmeg, and ginger

1 C vanilla yoghurt[3]
2 C thick pumpkin purree (tinned is fine)
½ C margarine
¾ C brown sugar (well-packed)
½ C granulated sugar
3 egg yolks

3 egg whites

½ C jumbo chocolate chips (optional)



Combine the dry ingredients in a large bowl, and stir them together until well-mixed.

In a small bowl, beat the egg WHITES until they are stiff.

In a medium bowl, combine the wet ingredients and cream them together until smooth.

Make a well in the center of the dry ingredients and pour the wet ingredients in. Combine, stirring lightly but thoroughly, until smooth and well-mixed.

Fold in the whipped egg-whites, gently.

Fold in the chocolate chips, if using.

Spoon the mixture into muffin-cup liners.

Bake at 350F for ~30-45 minutes (depending on your oven[4]), or until they pass the Fork Test.

Makes about 2-3 dozen.

Spiced Cream-Cheese Frosting:
8oz pkg of cream cheese
¼ C soft margarine
2 C icing sugar
1 tsp vanilla
¼ tsp each: cinnamon, cloves


So, there you have it.
My first dozen are due out of the oven any minute now, plus I have to start getting ready for my party.
Do give this recipe a try, and do stop by tomorrow to wish me a happy 32nd. 🙂

Meliad the Birch Maiden.

[1] Thought you could easily substitute the pumpkin out and use beet purree (or a combination of beet purree and extra vanilla yoghurt) instead, which would give you a handy red-velvet cupcake recipe. (If you do that, cut out the spices from both the cake and the frosting).

[2] For this recipe, I used wheat flour, however for a gluten-free version, try this combination and add an extra egg to the mix:
1 C millet flour
½ C tapioca flour
¼ C corn starch

[3] You can also use 1 C sour cream OR ¾ C milk soured with ¼ C apple cider vinegar for this; but you’d want to add a splash of vanilla to the mix (about 2 tsp) if you’re taking that option and, if you’re using the sour milk, also add a tablespoon of corn starch (or tapioca or similar) to the dry ingredients to make up for the extra liquidity of the sour milk.

[4] My oven is… broken. The broiler element works, but the bottom element really, REALLY doesn’t. Which means things take extra time to bake and (frequently) end up a little burnt on top as a result. :-\

2 responses to “Cinderella’s Chocolate Velvet – Birthday Cupcakes with Added Magic

  1. Sounds Lovely. Happy Birthday!

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