This month’s Sugar High Friday theme is Sweet Seduction. How could I resist? (A slight tangent, but I can’t believe we’re up to the 28th edition of SHF already!)

In designing this cupcake, I was trying to capture some of the spirit of our honeymoon in Grenada. Wherever we went on the island, the air was redolent with nutmeg, and many of the dishes–sweet and savoury–we devoured were flavoured with the spice. The Grenadians make good use of the whole fruit–instead of gravel, paths were covered with the dried husks and the chef at our hotel specialised in caramelised nutmeg pods. Delicious!

Aside from nutmeg, we ate rather a lot of the local chocolate, so I was keen to combine the two flavours. But how best to marry them without one overpowering the other and without resorting to vanilla? The answer was simple: almonds.

This cupcake is a classic example of the whole being greater than the individual components. (Am I mixing my metaphors?) But I’m pretty happy with the results. The caramel ganache (from Pierre Herme’s Chocolate Desserts) wasn’t quite what I expected–I thought that the caramel would dominate it, but instead it enhanced all the complicated flavours of the dark chocolate–but it worked wonderfully with the nutmeg of the cupcakes. The almond provided a subtle smoothness which was only discernible after the topnote of the nutmeg had faded. Definitely one for adults-only, in my opinion, due to the complexity of the flavour.

By happy coincidence, nutmeg, almonds and chocolate are all reputed to be aphrodisiacs. Perfect for a Valentine’s Day cupcake….

Nutmeg scented cupcakes with caramel ganache

Makes 12

Cupcakes

115g unsalted butter, at room temperature
130g caster sugar
3 large eggs, at room temperature
1 tsp vanilla extract
1 tsp almond extract
60g ground almonds
150g plain flour
1 1/2 tsp baking powder
1/4 tsp salt
approx 1/4 nutmeg, finely grated
4 TBSP milk

Preheat oven to 180C (160C fan oven) and line a muffin tin with paper liners.

Cream butter and sugar together until pale and fluffy. Beat in the eggs, one at a time, followed by the extracts.

Whisk the flour, almonds, salt and nutmeg together in a bowl. Add to the creamed mixture along with the milk and mix until well combined.

Divide evenly between the paper cases and bake for about 18-20 minutes until a toothpick inserted in the middle comes out crumb-free. Cool in tin for 5 minutes, then remove to a wire rack.

Ice when cool.

Caramel ganache

(Adapted from Pierre Herme’s recipe.)

92g dark chocolate, finely chopped (80% cocoa solids–I used Lindt Ecuador)
60g milk chocolate, finely chopped (31% cocoa solids–I used Lindt classic milk)
70g sugar
10g salted butter
138g heavy cream (yes, really grams)
16g8 unsalted butter, at room temperature.

Combine the chocolates in a bowl.

Bring the sugar to a dark caramel in a heavy-based saucepan. Carefully stir in the salted butter–it will splutter, so please be careful!–and then the cream. Bring to the boil, stirring constantly. Remove from the heat.

Pour half the caramel over the chocolate and stir until smooth. Pour in the rest of the caramel and stir until thoroughly combined. Set aside for about 10 minutes.

Soften the unsalted butter with a spatula or spoon. Pierre warns not to introduce air into the butter–you’re softening rather than whipping or beating–and it should be the consistency of mayonnaise by the time you’re done.

Add the softened butter to the chocolate mixture. Stir slowly until the butter is thoroughly incorporated and no little globules of butter are visible.

You can use the ganache straight away if you just want a thin coating on the cupcakes or chill it until it reaches the required consistency.