Preheat oven to 320 degrees F (160 degrees C).
In a small saucepan over low heat, add
Dark Chocolate (1/2 cup)
Water (1 cup)
. Stir until chocolate melts and becomes smooth. Once chocolate has melted, remove from heat and set aside to cool.
In a large mixing bowl, add
Butter (1/2 cup)
Brown Sugar (1 1/4 cups)
. Using an electric mixer, blend together until it becomes creamy. Add the
individually and mix after each addition.
Self-Rising Flour (1 1/2 cups)
All-Purpose Flour (1/2 cup)
Unsweetened Cocoa Powder (1/4 cup)
. With a spoon, gently mix together.
To give a Christmas spice to the cupcakes, add
Ground Cinnamon (1/4 tsp)
Ground Nutmeg (1/4 tsp)
Fresh Ginger (1/4 tsp)
. Add chocolate mixture and stir to combine.
Divide the mixture into a lined 12-cup muffin pan and cook for 20 minutes or until a toothpick in the center of the cupcake comes out clean.
Let the cupcakes sit for 10 minutes in the pan before transferring to a wire rack to cool completely. Decorate with icing sugar in a pattern that you like.