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Chloe’s Ginger Nutmeg Spice Cupcakes

Chloe’s Ginger Nutmeg Spice Cupcakes


Rich and flavourful, Chef Chloe Coscarelli's award-winning ginger nutmeg spice cupcakes are delicious, decadent — and vegan! But don't take our word for it, try them yourself!


Makes 18 cupcakes


6 medjool dates
½ cup maple syrup
2 tablespoons water
¼ teaspoon ground cinnamon


2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 cup pumpkin puree, canned or cooked fresh
1 cup canned coconut milk, mixed well before measuring
½ cup canola oil
2 teaspoons white or apple cider vinegar
1 tablespoon pure vanilla extract


1 cup non-hydrogenated vegetable shortening
3 cups powdered sugar
1 teaspoon pure vanilla extract
Seeds of 1 vanilla bean
2 to 5 tablespoons soy, almond, or rice milk
Ground cinnamon, for dusting

To make the Date Caramel: Place dates in a small saucepan with water to cover, and bring to a gentle boil. Let the dates boil gently for 10 minutes. Drain and rinse with cold water until cool to the touch. Peel the dates with your fingers and discard the skin. Remove the pits and coarsely chop the dates. Place in a blender; add maple syrup, water, and cinnamon. Blend until smooth. Transfer to a squeeze bottle and refrigerate until chilled.

To make the Spice Cupcakes: Preheat the oven to 350 degrees. Line 2 (12-cup) cupcake pans with 18 cupcake liners.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, ginger, nutmeg, cloves, and cinnamon. In a separate bowl, whisk together pumpkin, coconut milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.

Fill the cupcake liners about two-thirds full with batter. Bake for 18 to 20 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.

To make the Vanilla Bean Buttercream: Using a handheld or stand mixer, beat the shortening until smooth. With the mixer running on low, add powdered sugar, vanilla extract, vanilla bean seeds, and 1 tablespoon nondairy milk at a time, as needed, until frosting reaches a spreadable consistency. You may not need to use all of the nondairy milk. Beat on high for 2 more minutes until light and fluffy.

To assemble the cupcakes: Spread or pipe a thin layer of the Vanilla Bean Buttercream on the Spice Cupcakes, lightly dust with cinnamon, and drizzle with the Date Caramel.


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