Winter Cupcakes

So much has happened since my last post. First, I ran the New York marathon back in November! Second, I published my third book, THE MASTERMINDS. And third, I am almost done writing my fourth book, ROSE PETAL GRAVES. Amidst all the chaos of running and raising three kids and writing four books, I haven’t had much time to put together these yummy posts, but I never stopped baking, nor did I stop taking pictures of all my confections. So I have tons of new recipe ideas on queue for SisterBakers for the New Year.




Let’s begin with these Winter Cupcakes. The chocolate crackle cake base is probably my new favorite chocolate cake in the entire world. I am not exaggerating. It’s light and fluffy and melts in your mouth. And the maple syrup addition to the frosting gives it a little kick that will remind you of a snowy morning with a steaming plate of pancakes.

Just ask little Estée who swiped a handful as I was snapping the pictures.




Chocolate Crackle Cake

250g butter

125 g semisweet chocolate, chopped

200g sugar

175 g flour

4 eggs

½ tsp salt

1 tsp of vanilla extract or 1 packet of vanilla sugar


  1. Preheat the oven to 350 F or 180 C and line a muffin tin with wrappers.
  2. In a microwave-safe bowl, melt the butter with the chocolate.
  3. In the bowl of your stand mixer, whisk the sugar with the eggs and the vanilla extract.
  4. With your mixer on low, pour the melted chocolate mixture over the eggs.
  5. Add the flour and salt.
  6. Spoon the batter into the wrappers until ¾ full, then bake for 15 to 20 minutes until tops are crackled and a toothpick comes out almost clean.




Maple Syrup Frosting

250 g (1 cup) of butter, room temperature

3 ½ cups of icing sugar

1/3 cup milk

½ tbsp maple syrup

¼ tsp salt

A few drops of red food gel


  1. Whisk the butter with the icing sugar until pale and creamy.
  2. Add the milk and maple syrup. Whisk on low until incorporated, then turn your mixer to high and whip for 5 minutes until frosting has aired out.
  3. Add the food gel and mix until color is even.
  4. Pipe onto cooled cupcakes.


Scary good!

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