Chocolate and spice

I've never been a fan of gingerbread or baked goods heavy with holiday spices like cinnamon, nutmeg, ginger and cloves.  But a couple of years ago, I tried Martha Stewart's chocolate gingerbread cookies (they're her favorite holiday cookie) and they made me re-evaluate everything because I love those cookies!  They're on my short list of must-bake holiday treats.  I only make them during Christmas and at this time of year, I crave that cookie's combination of spice together with melted chocolate in their "slightly crisp on the outside/super soft-chewy on the inside" form...

Needless to say, a batch of those cookies will make an appearance in my kitchen soon.  In the meantime, I thought I'd try something new but in the same vain.  These chocolate spice cupcakes caught my eye because they are very similar to those spectacular (and rather unusual) cookies with their combination of chocolate and spice.

These upside down cupcakes don't have a ton of fat in them - 5 tablespoons of butter for a dozen cupcakes in the recipe.  The moisture comes from a good dose of molasses.  That, along with ground cinnamon, nutmeg, and ginger, make them flavorful, but not rich.  The richness comes in the form of the chocolate ganache coating - the best part of this happy combination, I think.  I like any recipe that gives me an excuse to stir up some rich, velvety chocolate ganache.

Admittedly, I didn't find these little chocolate spice cakes quite as addicting as  the cookies, partly because those have the advantage of melty chocolate goodness warm from the oven, which is how I like to eat them.  But I did enjoy them and think they make a nice holiday treat.  The warm spices are clearly present without being overwhelming, and they taste particularly good with that ganache glaze.  My son loved the "frosting", which he called "the best kind in the world" (that's my boy!) but didn't love the flavor of the cake itself.  Maybe these are better suited for grown-up palates because when a little one sees something that looks like a chocolate cake, he probably expects and wants just that without the spicy surprise.

Do you wonder why these cupcakes are turned upside down?  Why not just make them regular cupcakes with ganache frosting on top?  I wondered the same myself and thought about doing it that way but on second thought, the upside down effect seems appropriate somehow.  This presentation gives these slightly more "mature", little bit more complex, holiday cakes a bit more sophistication and more of a grown-up look.  It makes a fine dessert during the holiday time when meals are a little extra special. 

I didn't buy candied ginger to top these little cakes with like Martha suggests since I don't like them (too blunt?).  Visually, a topping looks very nice though.  I made a festive version for my little one (sprinkles always do the trick) and topped mine with a few grains of sea salt, mainly for that snow-capped look as opposed to taste.

I hope you're enjoying your holiday baking and/or eating, whether you're sticking with old-favorites or trying something new!